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.
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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.
(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.