September 25th, 2013
05:30 PM ET
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World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits New Mexico in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, September 29, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Red or green?

"That’s the, by the way, state question in New Mexico," says Dan Flores, a historian who specializes in studies of the American West.

He's talking about chiles, the bedrock of New Mexican cuisine and a disputed ingredient 'round these parts.

In this week's episode of "Parts Unknown," Anthony Bourdain travels to the Land of Enchantment to cruise Route 66 for tacos and delve into the state's gun culture.

Along the way, Flores and Bourdain make a pit stop at the Horseman’s Haven Café in Sante Fe for some traditional New Mexican fare, including carne adovada, a piquant, traditional dish of tender pork marinated and braised in red chiles.

Carne Adovada
(Yields 8 servings)

Recipe reprinted with permission from "The Santa Fe School of Cooking Cookbook"

1/3 cup peanut or vegetable oil
3 1/2 pounds pork loin or butt, cut into 3/4-inch cubes
2 cups diced onion
2 tablespoons minced garlic
4 cups chicken broth or water, divided
1 teaspoon ground canela (cinnamon)
2 teaspoons ground cumin seed
2 teaspoons ground coriander seed
2 teaspoons dried Mexican oregano
2 teaspoons chile caribe (crushed red chile pods)
3/4 cup Chimayo ground red chile, mild or medium
1 tablespoon red chile honey (recipe below)
2 tablespoons sherry vinegar or red wine vinegar
1 to 2 teaspoons salt, to taste

1. Preheat the oven to 350 degrees.
2. 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 saute for 1 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.
3. Place the canela, cumin, coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the work bowl of a food processor. Add the cooked onions, garlic and broth to the processor and run the machine until the mixture is thoroughly combined.
4. Place the browned pork, the chile marinade and the remaining 1 cup chicken broth in an oven-proof pot or dish, stir to combine well, and bake for 1 hour or until the pork is tender. Serve the carne adovada over chile rellenos, over rice, wrapped in a flour tortilla as a burrito or with beans and posole.

For the honey:
Mix 1 cup honey with 1 tablespoon red chile powder and 1/4 teaspoon each ground cumin and garlic salt. Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

Variation:
The traditional method for making this dish is to eliminate step 2 and mix the marinade ingredients with the raw onions and garlic. Pour this over the unbrowned 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 1/2 hours, or until tender. The method described above, although not traditional, brings out the flavors of the onion, garlic and pork because the ingredients are browned first.

Related:
Bourdain cops to mistake on Frito pie canned chili claim
10 things to know before visiting New Mexico
Anthony Bourdain tries Frito pie

Previously on "Parts Unknown":
- Granada, Spain
Traditional tapas in Granada
11 things to know before visiting Spain
Israel, the West Bank and Gaza
In Jerusalem, even food origins are contentious
10 things to know before visiting Israel, the West Bank and Gaza
Bourdain has traditional Palestinian meal
– Congo

SPAM and coq au vin on the Congo River
Peru
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
Libya
Breakfast in Libya
Where fast food tastes like freedom
Morocco
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
Canada
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
Colombia
Colombian cuisine – from aguardiente to viche
Americans just don’t understand the potato. Colombians do.
Los Angeles Koreatown
The ever-changing flavor of L.A.'s Koreatown
Bridging generations and cultures, one blistering bowl of bibimbap at a time
Los Angeles food trucks are in it for the long haul
Myanmar
Fall in love with Myanmar's cuisine
In Myanmar, drink your tea and eat it too



soundoff (126 Responses)
  1. J W Anderson

    How about a list of your FAVORITE New Mexican restaurants? The absolute best?

    October 1, 2013 at 5:16 pm |
    • Amber

      El Modelo has the best stuffed sopapillas

      October 2, 2013 at 2:24 am |
    • Amber

      I love Standard Dinner, it's a bit upper-class but they have an amazing macaroni and cheese with salmon and green chile YUM!

      October 2, 2013 at 2:39 am |
    • jj

      The two Delicias restaurants in Las Cruces

      October 2, 2013 at 2:39 pm |
    • book

      sadie's restaurant in albuquerque new mexico

      August 12, 2014 at 1:31 am |
  2. The Witty One

    Every time I eat them together they always come out brown...

    October 1, 2013 at 12:12 pm |
  3. rober1s

    You fucked up, Bourdaine, frito pies are wonderful. Hormel chili my ass.

    October 1, 2013 at 10:21 am |
  4. Carlos

    perfect timing...mi primo in ABQ is sending me a bushel of fresh green Hatch chiles. can't wait to begin the roast..used to peel them with my mom back in the day..we never used gloves back then...not sure why..can't do it without them now..Medium is good enough as my stomach cant take the hot anymore...Carlos – Oceanside CA

    October 1, 2013 at 3:18 am |
  5. adelheid

    new mecico we dont care about yor chile you are killing horses wnen you are open a slaughter house in ros well .shame on you all.

    September 30, 2013 at 7:52 pm |
    • Amber

      There are plenty of people against this. Horses don't deserve to die!

      October 2, 2013 at 2:27 am |
    • book

      https://www.facebook.com/NewMexicoAgainstHorseSlaughter. Not everyone is New Mexico is ok with the slaughter house and it is Roswell. Yes lots of us do care about the chiles and make mine Christmas.

      August 12, 2014 at 1:29 am |
  6. Jewels

    It's chile....with an 'e'...

    September 30, 2013 at 1:13 pm |
  7. john1

    I have 2 culinary recollections of my many trips through New Mexico. First, GREEN chile is the staple. It's everywhere. Red chili seems to be a distant second in popularity. Second, many places use the word "carnitas" to refer to beef. Used to eating in California and Texas, this shocked me. "Carnitas" always meant pork. After all, the "little meat" came from the "littler" animal - the pig,not the cow. Just my recollection.

    September 30, 2013 at 12:06 pm |
  8. bestchiles

    It's good to see the real chile lovers using the original spelling. Purist at heart. There's nothing like breaking open one of those freshly picked New Mexico green chiles and smelling that unique aroma consisting of the soil, water, and the farmers care and sweat. I love it!

    September 30, 2013 at 8:11 am |
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