New Mexico
4 dishes from New Mexico, cooked the way the place cooks them.
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Carne Adovada
Pork shoulder buried overnight in a thick purée of whole dried red chile, garlic and oregano, then braised in the same purée until it falls apart under a fork.
- Total
- 3 hr 45 min, plus overnight
- Serves
- 6
- Calories
- 615 per serving
-
Posole
Whole lime-treated corn simmered with pork until every kernel bursts open, with red chile stirred in for the last hour rather than the first.
- Total
- 4 hr 25 min, plus overnight
- Serves
- 8
- Calories
- 510 per serving
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Stacked Red Chile Enchiladas with a Fried Egg
Whole dried red chile pods soaked, blended and strained into a sauce, then corn tortillas passed through hot fat and laid flat on the plate with cheese and raw onion between the layers.
- Total
- 1 hr 15 min
- Serves
- 4
- Calories
- 880 per serving
-
New Mexico Green Chile Stew
Pork shoulder simmered with two cups of roasted, peeled New Mexico green chile and potatoes, thin enough to eat with a spoon and never thickened with flour.
- Total
- 2 hr 30 min
- Serves
- 6
- Calories
- 465 per serving