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 Cooking
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Santa Fe Style
The success of regional cooking is generally the
ingredients that are difficult to find elsewhere.
At the Santa Fe School of Cooking, you not only get to see how
it’s made, but you can stock up on some of the key elements of the
recipes. The school offers a variety of courses and you generally get
to enjoy a full meal afterwards, with optional local New Mexican wines
(some of which are quite palatable).
They have a full on-line catologue, along with the usual e-newsletter
and sample recipes.
Check their website - www.santafeschoolofcooking.com
This recipe comes directly from the Santa Fe School of
Cooking. If you aren’t
sure whether you’ll like it, try it first at Tomasita’s, where
it’s a favourite dish of the locals.
Carne Adovada
Serves 8
1/3 cup peanut or vegetable oil
3 ½ pounds pork loin or butt, cut in ¾ inch cubes
4 cups chicken broth or water
2 cups diced onion
2 tablespoon minced garlic
2 teaspoons ground coriander seed
2 teaspoons dried Mexican oregano
2 teaspoons chile caribe
¾ cup Chimayo ground red chile, mild or medium
1 tablespoon red chile honey
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil in a large skillet and brown the pork in
batches. Set the pork
aside. Add the onions to
the skillet and sauté until golden.
Add the garlic and sauté for one minute.
Deglaze the skillet with 1 cup of the chicken broth, loosening
the browned bits by rubbing the pan with the back of a spoon.
Place the coriander, oregano, chile caribe, red chile,
honey, vinegar and salt in the workbowl of a food processor.
Add the cooked onions, garlic and broth from the skillet and 2
more cups of chicken broth to the processor and run the machine until
the mixture is thoroughly combined.
Place the browned pork, the chile marinade and the
remaining1 cup of chicken broth in an over-proof pot or dish, stir to
combine well and cook for 1 hour or until the pork is tender.
Serve.
The dish reheats wonderfully and is actually better
the day after it is made.
Optional seasonings to taste
Ground canela
Ground cumin seed
Toasted ground chile seeds
Toasted ground pumpkin seeds
Note:
The traditional method for making this dish is to mix the
marinade ingredients together and pour this over the meat.
Cover the mixture and refrigerate overnight.
Pour the meat and the marinade into an ovenproof casserole or
pot and bake, covered, for 2 to 2 ½ hours, or until tender.
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