New Mexico Cooking Recipes

New Mexico Carne Adovada Recipe (Pork marinated in Red Chile)

This dish takes 2 days to make. Yields 10 servings. 

Ingredients: 7 to 8 pounds of pork shoulder or pork chops, remove bones and fat. Cut into 1 to 2 inch chunks.

Adovada Sauce:

  • 25 to 30 pods cut in small chucks
  • 1Tbsp. oil or bacon grease
  • 1/2 medium onion
  • 4 to 6 large garlic cloves
  • 1 tsp salt
  • 2 tsp oregano
  • 3 cups water
  • 2 tsp medium red chile powder
  • 1 tsp of honey 
  • 2 tsp apple cider vinegar or red wine 

Day 1-make sauce

  • Heat oil in heavy skillet over medium to high heat, add onion and garlic.
  • Cook until onions are tralucent. 
  • Add red chile pods and darken a bit, add oregano, water and chile powder.
  • Bring to a boil and reduce to a simmer for 10 minutes.
  • Transfer to a blender reserving some of the water for later.  Add just enough water to be able to get a smooth pure. 
  • Add the vinegar and blend until smooth.
  • Taste. Add more salt if needed or honey if the sauce is too hot.  
  • Let the sauce rest while you cut the meat transfer the pork pieces to the Dutch oven or slow cooker pour enough sauce over the meat to coat and stir.
  • Any extra red chili can be used to smother the dish after it is served. 
  • Cover and set in the refrigerator overnight for 24 hours.

Day 2-Braise the pork

  • Preheat oven to 300 F
  • Place meat in over cover for 2 hours
  • Check and stir, it will be a bit watery. 
  • Uncover for 1 to 1.5 hours or until meat is tender and the liquid has reduced
  • For slow cooker put on high for 5 to 6 hours or until water is reduced and  meat is tender.
  • Top each serving with the extra red chile sauce. 

New Mexico Recipes

  • Recipe-Chipotle Powder

    Glaze for chicken, meat or fish 

    1 Tbsp. Honey

    2 Tbsp. orange juice

    1/4 tsp chipotle powder

  • Red or Green Chile Sauce    

    8 Tbsp. of chile powder

    2 Tbsp. of your favorite flour

    3 Tbsp. cooking oil or pork fat

    1 cup water or broth

    1 tsp salt 1 clove garlic

    Melt fat add flour and garlic.

    Brown well add chile powder and blend. Slowly add water. Salt and cook until thick.  

  • Drinks- (Atole) Blue Corn Meal

    1/2 cup blue corn meal

    2 cups boiling water. Stir corn meal in 1/2 cup cold water, add to boiling water until it thickens into a cream. Serve in cup about half full. Add boiled milk to fill cups. Add sugar or salt to taste.

  • Biscochitos  

    5 cups of flour

    2 cups lard

    1 cup sugar

    2 eggs

    3 Tbsp. vanilla

    1 Tbsp. crushed anise

    1 tsp baking powder

    2 tsp salt

    Preheat oven to 350 degrees.

    Mix 1/2 cup sugar and 1 Tbsp. cinnamon used to coat cookie prior to baking.

    Cream lard until light and fluffy. Add eggs one at a time, then add sugar and beat hard.

    Mix dry ingredients and add with first mixture. Add vanilla to make dough. Chill in refrigerator for 30 minutes then roll out 1/2 inch and cut, then coat with cinnamon/sugar mix, place on a cookie sheet and bake for 15 minutes. Let cool for 5 minutes and recoat with cinnamon/sugar mix (optional). Makes 6 dozen.

  • Red Chile Posole (Hominy Stew)

    4 pork chops bone in diced

    7 chile pods (rinse pods, remove seeds and stems)

    2 medium onions, diced

    6 cloves garlic, minced

    1 Tbsp. red chile powder

    6 quarts water

    1-2 lb. of posole

    4 tsp granulated garlic

    1 Tbsp. salt or to taste

    In large 10 quart pot brown pork over medium heat. Stir in chile pods, onions and garlic. Add red chile water and posole. Bring to boil over high heat. Add granulated garlic and salt. Cover and cook on low to medium heat 1-2 hours allowing flavors blend. Makes 12 servings.

  • Chimayo Chile Rub

    1/2 cup hot chile powder

    1 1/2 tsp chipotle powder

    1 1/2 tsp ground coriander

    2 Tbsp. brown sugar firmly packed.

    1 Tbsp. garlic salt

    1 Tbsp. black pepper

    1 Tbsp. kosher salt

    Add all ingredients in a mixing bowl and stir until incorporated.

    Coat meat with rub and wrap in plastic rap in the refrigerator for up to 12 hours.

  • Chicos with Red Chile

    2 tbsp oil, lard or bacon drippings

    1 medium onion chopped fine

    3 garlics, minced

    2 cups chicos ( sook in water overnight)

    6 cups of water or beef or vegetable stock

    1/2 cup of red chile sauce

    1 tsp salt or more to taste

    INSTRUCTIONS

    1. Warm oil over medium heat in large saucepan stir in onions and garlic and sauté until softened add the chicos and stock to pan and bring to a boil.

    2. Reduce heat and simmer uncovered for 1 to 2 hours until chicos are well softened. If they remain a little chewy add hot water and continue to boil till tender but don't let them dry out.

    3.Add red chile sauce, and if needed more salt cook for another 10 to 15 minutes. The chicos should remain a bit soupy.

    4. Serve hot in small bowls with some liquid.

    Enjoy vegetarian or add pork, chicken or beef.
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