New Mexican red pork chili, or carne adovada, is slow food. It’s good food. Do it right and it’s great food. Tons of chile and roasted onion flavour. Big, big tastes. And the best part? Use cheaper cuts of pork. Shoulder or country style ribs work well. Expensive parts dry out. This is a braise. You wouldn’t make stew with beef tenderloin. Pork is no different.
Rao’s meatballs. If you’ve ever had them you know. Possible the best meatballs ever. These are those meatballs and this is that marinara sauce.
Dhansak is a famous Parsi dish. Indian restaurant dhansak curry is adapted from the traditional. But the big flavours, lentils and a bit of sweet and sour remain.
Read More
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
Pork chops with mushroom cream sauce is the grown-up version of a childhood classic.
I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.