Caribe Chile is the critical "must have" ingredient for making the "Piece de la Resistance" of Northern New Mexico--Carne Adobado.  Carne for short is amazingly delicious and is a product of the earliest Conquistadores assisted by the native Pueblo Indians of the region they first explored--New Mexico.

Caribe Chile is a critical ingredient.  I am making it easier to lay in a supply of our fresh, fresh Caribe Chile we just received.  For the rest of the week, ending Saturday night, Caribe Chile will be on a 25% off sale.

And...we will be making Carne in our forthcoming weekend class, September 13-15 where I will be offering the full weekend at a discounted price of $750.00 down from $1050.00.

The history of Carne Adobado is very interesting.  When the first Spanish came into New Mexico from Spain, they brought hogs, wheat and sugar among other items. They brought those with them when they explored New Mexico where they were promised a huge land grant  by the King of Spain.  They had made an arrangement with the crown, who had wanted them to become Catholic during the Spanish Inquisition, that they would explore the new world and claim territory wherever they thought it best.  That place was what is called Chimayo, New Mexico.   

They discovered one huge problem.  When they were to butcher a hog, how could they keep the meat from spoiling?  The Indians taught them to rub generous amounts of chile (which are indigenous to the Americas) and local Mexican oregano and wild garlic  into the cavity of the butchered hog and to wrap the carcass in the hide and bury it deep into the ground.  This procedure allowed the pork to not spoil and they could dig it up whenever they wished to partake.

Amazingly, when I had my restaurant in New York City, I would serve Carne as a special and it always quickly sold out!  I always wondered why it has never become more popular nationwide.  I think it is because you really need the special Caribe chiles, fresh Mexican Oregano, both of which I carry in my Pecos Valley Spice line and also it must marinate at least 24 hours before slow roasting--2 or more hours.  All of which probably limit it's popularity.

I hope you try it soon and do order my fresh, fresh Caribe Chile now, which is on sale.

I hope to see you soon at my classes.  The next day class is September 26 and it features Favorite Mexican Memories.  This is a brand, spanking new class I have never offered before. The next week long class is October 14-18, where we will also make Carne.

Here's my favorite Carne Adobado recipe--remember to use our fresh chilies and herbs when you make it!

CARNE ADOBADA

(Pork with Red Chile Sauce)

This is one of the best, if not the very best-tasting, pork creations from northern New Mexico. Traceable back to Conquistador days, this dish has somehow never gained favor outside of New Mexico. I think it is because crushed caribe chiles are hard to find outside of New Mexico. I always make a full five-pound recipe because I like to have lots available for burritos, tacos, and enchiladas, or to serve over rice, beans or eggs.

Yield: 10-12 servings

1/2 cup crushed caribe chile

1/4 cup ground mild chile

1/4 cup ground hot chile

3 garlic cloves

2 tablespoons ground cumin

2 teaspoons ground Mexican oregano

2 teaspoons salt

4 cups water

5-1/2 pounds bone-in pork shoulder, cut into ½ inch thick chops (trimmed so as to keep a narrow layer of fat around the edges)

1. Process all the ingredients except pork in a blender or food processor. Pour into a flat-bottomed glass baking dish. Dip each pork chop into the marinade and lay to one side of the baking dish as you coat the rest. Let marinate 30 minutes at room temperature, periodically spooning chile mixture over the top and turning chops over. Then cover with plastic wrap and refrigerate overnight. (The pork can be frozen for up to 3 months at this point.)
2. In the morning, stir and coat each pork chop with chile sauce. Stir and coat again. Preheat oven to 325F (165C). Cover pan with lid or foil; bake chops, covered for the first 45 minutes. Remove cover and bake 1 to 1-1/2 hours longer, spooning the sauce over chops every 30 minutes. Let cool.
3. Using a sharp knife, remove bones and pull meat apart with your fingers to coarsely shred the pork. Place shredded meat back in the baking dish. Bake 30 minutes to allow the sauce to cook into pork. If the sauce is rather dry, cover with the foil. If rather juicy, do not cover. When done, the meat should be a bright rosy red color and very tender.

Reprinted with permission from Jane Butel’s Southwestern Kitchen.