Thursday, February 4, 2010

New Mexico Style

Carne Adovada. A dish little seen outside of it's Land of enchantment home isn't the Mexican or Southwest or even Tex Mex foods it may bring to mind. It is New Mexico; The home of roasted green chiles, sweet bischochitos, and this red chili marinated pork dish served at home, in diners, and on high end tables across the state.
Barely known even in nearby states Carne Adovada is served for every meal -- topped with a lightly fried egg, wrapped in lettuce leaves or as a chili soup in a bowl with tortillas or fry bread on the side. For this simple make ahead dinner I made a chili sauce in the blender. I whirred together 2 cups of water, 6 cloves garlic, 1 onion, 1 TB salt, 1 tsp oregano, 3 1/2 TBs New Mexico chili powder and 1/3 tsp cumin until smooth and let the cubed pork (about 2 1/4 lbs of pork shoulder cut into 1 1/2 inch cubes) marinate in the sauce overnight. In the morning I put everything in the trust crock pot and let the stew simmer on low for 10 hours.
For our less than fiery hot palettes I broke with tradition a bit and served the spicy stew over white rice with creamy avocado and a sprinkle of salty, dry cotija cheese.

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