Thursday, June 2, 2011

Trying to master New Mexico cuisine.

One dish I have tried at Mexican restaurants is Carne Adovada; pork that has been marinated overnight in New Mexico chiles, cumin and oregano. Living in my area, Mexican restaurants are not readily available. We did have one place, but it was forced out of business...nice, right?

Anyway, I decided that it was time to tackle this recipe, and learn to make it myself. I researched the origins, read over recipes, and came up with a combination of ingredients. Usually Carne Adovada is very spicy, or the ones I have tried were; so I cut the spice down a bit. Anyone trying this recipe can up the spice then to their own liking.

I also wanted rice as a side dish, but I'm not happy with the Mexican or Texas dry rice recipes, so came up with a combination of both which is moist and very flavorful. Eaten together with the pork, each dish compliments the other.

Carne Adovada

While this dish is primarily made with pork; beef or chicken can be substituted and cooking time will need to be adjusted.
3 Tbsp olive oil
3 Tbsp flour
3 Tbsp New Mexico red chili powder
2 ½ cups water
2 Tbsp minced garlic
2 tsp dried crushed oregano
1 tsp ground cumin
1 Tbsp salt
4 lbs pork tenderloin, cut into cubes
In a medium skillet, heat the oil on medium heat; whisk in the flour and let cook until golden brown; whisk in the chili powder.  Gradually add the water and continue to whisk to prevent clumping.  Add in the garlic, oregano, cumin and salt; reduce heat to low and let simmer for 15 minutes.  Remove from heat and cool to room temperature.
Place pork cubes into large bowl; pour cooled mixture over pork and mix to coat.  Cover with plastic wrap and refrigerate overnight (minimum 12 hrs).
Next day, set a 4 quart crock pot on low; place pork and marinade inside; cover and cook for 5-6 hours; until pork is tender.
Makes 8-10 servings.
Tex-Mex Skillet Rice

2 Tbsp olive oil
½ cup diced onion
1 Tbsp minced garlic
1 tsp chili powder
3 cups cooked long grain rice
1 (16 oz) can pinto beans, drained and rinsed
1 (15.5 oz) can whole kernel corn, drained
1 (14.5 oz) can diced tomatoes with green chilies
½ tsp dried crushed oregano
2 Tbsp minced fresh cilantro
In a large skillet, on medium-high heat, sauté onion in oil until softened; stir in garlic and chili powder; mix thoroughly.  Add rice and mix to coat rice with seasoned onion; cook an additional 5 minutes.
Reduce heat to low; mix in beans, corn, tomatoes and oregano and let cook for 10 minutes.  Before serving, sprinkle cilantro over all.
Makes 8-10 servings.

Mary Cokenour