carne adovada

there is a lot about living in new mexico that i love. this place is really special. not only is it one of the strangest and most beautiful places i've been, the food, is well, really, really good. it's fantastic living in a state with its own genre of food. new mexican food is a unique fusion of mexican and pueblo native american cuisine. its ingredients are foods only grown in this state, specifically, new mexican chile. therefore, new mexican food has a very distinct flavor, it's culturally significant, full of history, and really, really freakin' good, addictive, actually. living here, you hear "red, green, or christmas?" a lot. tonight, it's red. this weekend, we made one of our favorite new mexican meals: carne adovada.

carne adovada

1 TBS vegetable oil

3 lbs pork butt, cut in 1 in. pieces

2 onions, chopped

6 cloves garlic, chopped

1 TBS flour

1 tsp salt

1/2 tsp pepper

2 tsp ground coriander seed

2 tsp mexican oregeno

1 cup ground chimayo red chile

4-6 cups chicken broth

brown meat in oil, about five minutes. remove meat from the pot, and add onion, garlic, salt, pepper, coriander seed, and oregeno and cook for three minutes. sprinkle onions with flour and cook for three minutes. add red chile and stir to combine. add four cups of broth, then blend this mixture in a food processor or a blender. return the meat and the red chile mixture to the pot and bring everything to a boil. transfer everything to a dutch oven and bake for one to two hours at 350 degrees. or like i did, transfer the mixture to a container and let it sit in the refrigerator overnight. then cook it in a slow cooker on high for one hour and on low for six to eight hours, until meat is cooked.

serve with beans, rice, and tortillas.