A Chile Fall!

Posted @ Nov. 09 2011 11:45AM by Jane Adams - food-dining

My aunt recently visited Santa Fe, New Mexico, and then visited me. She knows I like to cook. Tucked into my bag of souvenirs was a non-assuming zip-lock bag filled with Chile powder from El Potrero Trading Post. See http://www.potrerotradingpost.com It was marked “sundried” and “hot.” The vibrant red powder exuded a richness, an intensity in color and smell, extracted from long days in the hot New Mexico sun. It was totally unlike the dry brownish-red chili powder mix in the back of my spice cabinet, which now reminded me of sawdust than anything created from sun and a living plant.

I wanted to find out more about Santa Fe. The history of the city and New Mexico is long and colorful. Santa Fe is the oldest capital city in North America and also the oldest European city west of the Mississippi. It’s the site of the oldest public building in America, the Palace of the Governors. The nation’s oldest community celebration, the Santa Fe Fiesta, (which was established in 1712 to remember the Spanish reconquest of New Mexico in the summer of 1692.) is held there. I would encourage you to learn about this interesting place and the history that shaped America. Here are some more links to get you started.

http://www.thesantafesite.com/history.html

www.foodmuseum.com/FHCSantaFehome.html

The food of New Mexico is unique. New Mexican cuisine is a blend of Spanish, Pueblo Indian, Mexican, and American Frontier cooking. It is not the same as Tex-Mex. Tex-Mex cuisine uses a lot of cheese, beans, and spices and typical recipes include chili con carne, nachos, fajitas, and salsa picante. New Mexico cuisine is styled after rustic southwestern cooking and is centered on the chile pepper. “Chile” is the correct Spanish spelling for the native pepper which grows in the region and have been eaten for thousands of years by the native people. “Chili” is the Americanized version of theword which originated from “Chili con Carne.” Chili is often used to refer to a bean and meat stew, but both words are now commonly used to refer to the pepper.

Chiles are everywhere in New Mexico. Dried strings of chile peppers called “ristras” commonly decorate homes and porches. They are the base of most sauces and seasonings in New Mexico. Red chilles are dried and ground into a powder. Green chiles are chopped and roasted and made into a salsa. “Christmas” is the term commonly used in New Mexico when both red and green chiles are combined into one dish. “Give me Christmas on the side.” is a request for both types of chiles with a meal.

Chili powder blend from a store on the East coast is a totally different spice than chile powder. It is comprised chiefly of dried chili peppers and diluted with other spices including cumin, oregano, garlic powder, and salt. The chilis are most commonly either red chili peppers or cayenne peppers. As a result of the various different potential additives, and the hotness of the chili used, the spiciness and flavor of any given chili powder blend is variable. New Mexican Chile powder is made from native dried red Anaheim chiles. The peppers are often referred to as New Mexican chiles. The altitude, sandy soil, and long hot growing days impart an earthy but sweet-cherry like flavor to the chiles. The powder is not diluted with other spices. Here is one source for such powder. http://www.therealsouthwest.com/hatchchilepowder.html

I couldn’t wait to try my chile powder in a recipe. Slow cooked pork simmered in chile sauce came to mind, cradled in a taco. So I bought two pounds of boneless pork ribs and made the following dish in my vintage crock pot. The pork became fork tender in the crock pot and fell into shreds which were easy to load into a taco. I topped it with purple slaw. I make no claim that this recipe is authentically southwest. It was created by my own fantasy of juicy pork and my desire to feature the chile powder. The result was fantastic. The tangy cabbage slaw

added to the flavor contrast and complimented the pork. Even if you don't get to Santa Fe, if you have a chance to get authentic chile powder,

I would definitely recommend it!

Pork in Red Chile Sauce.

3 Tbs or more Red Chile Powder
At least three cloves of garlic.
1 medium onion, chopped. A green pepper, chopped.

1 tsp dried oregano.

½ tsp ground cumin.

1 ½ Tbs. Vegetable oil.
2 pounds boneless pork ribs.
Salt, about ½ tsp.
One can of tomato sauce, plus enough broth or water to cover meat in crock pot.

Red Cabbage Cole Slaw.

Shred about a quarter head of red cabbage. Add a generous splash of apple cider vinegar, about a quarter cup, and about a teaspoon of salt, pepper, and garlic powder. Toss to cover slaw. Add a teaspoon of vegetable oil. Chop up a handful of cilantro or fresh basil. Stir. Let sit and marinade before serving.