New Mexico Cuisine.... Share the love!

[*SimplyME*]

Vseward (Chef~V) wrote:
Alright yawl! You've all inspired me. I just bought my first ever bag of NM CHILE PODS!

SO excited I'm going to make chile sum something

You may never go back to chile powder!

[Vseward (Chef~V)]

Okay I already have a question

After I clean the pods, remove seeds and whatnot, do I roast them in the oven, geez I feel silly asking this!

[Vseward (Chef~V)]

WI Cheesehead wrote:
Hi all. Just got invited over by V from my Facebook acct. I'm currently in WI, but we're planning to move to New Mexico (near Rio Rancho or Albuq.) as soon as we sell the house. Don't have it ready yet, but trying to asap. Do you mind if I ask any questions about New Mexico and possibly the Albuq. area?

Ask away Gf. ..... that's what were here for. Glad to see ya here!

I remember it wasn't safe to plant a garden until after Easter due to snow BUT it rarely got over 100'

[Vseward (Chef~V)]

Please excuse typos, trying to respond thru my droid

[*SimplyME*]

Vseward (Chef~V) wrote:
Okay I already have a question

After I clean the pods, remove seeds and whatnot, do I roast them in the oven, geez I feel silly asking this!

I don't roast them, some people do. I prefer not roasting them cause you might over do it and will not taste good. How do I know this? My grandmothers and mom never did and I heard about people doing it and I tried it once.

[*SimplyME*]

It's suppose to be 71 degrees and windy today. Next week will probably be cold again. I've never lived up in the Albuquerque area so not sure about the weather. I do know it is colder than Las Cruces.

[Luna's Girl]

There is nothing like SW New Mexico cuisine. My SO and I grew up in Central (Santa Clara now) New Mexico. I have lived from one coast to the other and now matter how much it is called "Mexican" it just isn't the same. We now live in northern Georgia and we order our red and green chile from New Mexico on a regular basis. Perhaps someone can help me. We want to make some Carne Adobada but can't find a recipe that looks like what I used to be able to buy at the local market in NM. Everything I have found has a smooth sauce that resembles my enchilada sauce. The Carne Adobada that I used to buy looked like it was made with crushed seeds, perhaps chile piquin, as part of the recipe. I don't have many recipe's posted, but I have put some of our favorites on when one of my family members asked me how to make this or that.

[Molly53]

Take a look at Pork Adobada or Carne Adovada OR

Carne Adovada
Ingredients:
•4 lbs of pork shoulder, fat trimmed, and cut into cubes or larger chunks
•20-30 dried New Mexico chili peppers, or guajillo chilies, like I used
•2 tbsp of olive oil
•8 cloves of garlic, chopped
•2 large onions, chopped
•generous pinch of salt
•generous pinch of pepper
•1/2 tbsp Mexican Oregano
•3-4 cups of chicken stock
•corn tortillas
•water
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes.

Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours.

You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.

[Vseward (Chef~V)]

OMG Molly my mouth is watering after reading that wonderful recipe! Can't wait to try it and believe me I will!

[*SimplyME*]

Luna's Girl wrote:
There is nothing like SW New Mexico cuisine. My SO and I grew up in Central (Santa Clara now) New Mexico. I have lived from one coast to the other and now matter how much it is called "Mexican" it just isn't the same. We now live in northern Georgia and we order our red and green chile from New Mexico on a regular basis. Perhaps someone can help me. We want to make some Carne Adobada but can't find a recipe that looks like what I used to be able to buy at the local market in NM. Everything I have found has a smooth sauce that resembles my enchilada sauce. The Carne Adobada that I used to buy looked like it was made with crushed seeds, perhaps chile piquin, as part of the recipe. I don't have many recipe's posted, but I have put some of our favorites on when one of my family members asked me how to make this or that.

I don't have a recipe written down, as usual, but I know what you mean about the seeds. I make it like my mom does. She soaks the whole red chile pods as in making the chile puree. But don't blend as long and leave some of the seeds in it. Don't strain the puree, you will have pieces of the chile skin and seeds. Then mix with the pork meat before cooking and marinate at least 6 to 8 hours. My mom always made it covered in the oven about 250 until until the meat was tender. I guess you could use the crockpot too. The only other ingredients she added to the chile was the garlic, oregano and salt.

[*SimplyME*]

Here are some recipes I found for carne adovada and might be what you are looking for.

http://www.pepperfool.com/recipes/pork/carne_adovada.html
http://www.geology.wisc.edu/~char/html/carneadovada.html
http://whatscookingamerica.net/CynthiaPineda/CarneAdovada.htm

This one is more like how we make it.

http://www.razzledazzlerecipes.com/mexican-recipes/new-mexico-carne-adovada.htm

[Luna's Girl]

Thank you so much. That sounds exactly like what I'm looking for. For some reason, I thought it had a different flavor than the red chile sauce, but then it HAS been 20 years ago...

[Denise!]

Molly53 wrote:
Take a look at Pork Adobada or Carne Adovada OR

Carne Adovada
Ingredients:
•4 lbs of pork shoulder, fat trimmed, and cut into cubes or larger chunks
•20-30 dried New Mexico chili peppers, or guajillo chilies, like I used
•2 tbsp of olive oil
•8 cloves of garlic, chopped
•2 large onions, chopped
•generous pinch of salt
•generous pinch of pepper
•1/2 tbsp Mexican Oregano
•3-4 cups of chicken stock
•corn tortillas
•water
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes.

Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours.

You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.

Molly, is this recipe posted?

[adopt a greyhound]

I have enjoyed reading through all the posts. I have saved many recipes to try but would like to recommend the following recipe. We tried it last week and was wonderful.

Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau

[Molly53]

Denise! wrote:

Molly53 wrote:
Take a look at Pork Adobada or Carne Adovada OR

Carne Adovada
Ingredients:
•4 lbs of pork shoulder, fat trimmed, and cut into cubes or larger chunks
•20-30 dried New Mexico chili peppers, or guajillo chilies, like I used
•2 tbsp of olive oil
•8 cloves of garlic, chopped
•2 large onions, chopped
•generous pinch of salt
•generous pinch of pepper
•1/2 tbsp Mexican Oregano
•3-4 cups of chicken stock
•corn tortillas
•water
Begin by ripping off the stems of the dried chili peppers and empty out all of the seeds. Feel free to cut a slit into each chili if it helps removing the seeds. Get a large pot of water boiling and add in your chilies, cooking until nice and tender, about 40 minutes. During this time, get a large skillet out and warm the olive oil on a medium heat. Take a small batch of the pork shoulder and brown each side, roughly 2-3 minutes per side. Do this for all of the pork, adding more oil if necessary. Once the shoulder is browned, remove to a slow cooker if you have one, or place in a large pot. Once all of the pork has been cooked, toss in the onions, garlic, and salt and pepper to the skillet, and cook for about 5 minutes.

Once the chilies have softened, add them to a blender with about a cup, or more of the water it was cooking in. Add in the onion and garlic mixture, and the chicken stock. Blend until you have a nice sauce, with the everything being pureed. You should have a nice smooth sauce. Add this sauce to the slow cooker or large pot, making sure that the pork is covered. Cook this for about 3 hours on the stove, or go low and slow in the slow cooker for 6-8 hours.

You are ready to serve this up. I like mine simply placed in a bowl, with an egg on top, using corn tortillas as my helper. However, once you taste this, you will probably want to put it in a taco, stuff it in a burrito, or go full force and use it for enchiladas.

Molly, is this recipe posted?

No, I pulled it off the web because it looked so good. Feel free to post it if you want to, Denise, remembering that there are quite a few adobada/adovada recipes already in the db.