Carne Adovada (Red Chile And Pork Stew)

By Sunset
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3 tablespoons vegetable oil, divided

2 medium onions, chopped (about 3 cups)

6 large garlic cloves, minced

3 tablespoons flour

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

3 1/2 pounds boned pork shoulder (butt), fat trimmed and meat cut into 1 1/2-in. cubes

1 cup ground dried red New Mexico chiles

4 cups reduced-sodium chicken broth

1 bay leaf

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