I lost half my family today, since my wife is taking my son up to New England for some college visitations. Then she'll drop him off at a music camp for the week and then return sometime Sunday. My daughter is staying home because after all, somebody has to stay home and put up with me.
That means I'll pretty much be cooking for one all weekend. My daughter is probably going to be busy with her own plans for from now through Sunday, so she'll probably be out for dinner, or she'll just nuke something from the freezer. There's no doubt that she would turn her nose up at anything I would make anyway.
So the plan is to head out to the supermarket after work tomorrow and find some goodies to whip up into something delicious.
A friend of mine from New Mexico just sent me about a half pound of New Mexico pure ground red chile, which I'm really looking forward to using. I'm thinking of trying Jim's recipe for Carne Adovada, which I've quoted below:
Carne Adovada is an extremely popular New Mexican dish. It's found at every good New Mexican restaurant in the state. It's lean pork maranated in red chile and roasted until it falls apart.
The chile MUST be pure ground red New Mexican Chile. Basic McCormicks grocery store spice shelf chile powder won't work. There are a lot of other ingredients in it that alter the flavor (ie cumin, garlic, salt etc) NM red chile can be found in numerous places on line.
2 tablespoons canola oil
2 tablespoons all-purpose flour
4 (or more) tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1/2 tablespoon salt
3 pounds lean cubed pork stew meat
1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2. Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Serve in tortillas (burritos), as a meat entree with beans and rice or with eggs (for breakfast)
Thanks again, Jim!