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When it comes to the vibrant and diverse world of New Mexico cuisine, there's definitely a delightful debate that food lovers can’t resist—red chile versus green chile! Personally, I like to keep it simple with a straightforward rule: I pair red chile with beef and green chile with chicken. As for pork? I believe it can shine with either option! This little guideline has served me well over the years, ensuring that I enjoy countless delicious meals and live a truly satisfying life.
Now, if you find yourself outside the enchanting state of New Mexico, like I currently do, you might be missing that unique taste of the Southwest. Trust me; nothing quite compares to New Mexican food. Once you’ve had a taste, other cuisines just don’t seem to hit the mark. If the Mexican food available in your area—like what I experience here in Louisiana—is anywhere near as bland as mine, then you know exactly what I mean. It’s a true culinary challenge!
But fear not, because I have discovered a fantastic solution! I was thrilled to find out that my absolute favorite restaurant, Monroe's, sells their incredible red chile sauce online. The day my case of sauce arrived, I felt like a kid on Christmas morning. Ever since then, I have been pouring that rich, flavorful sauce on just about everything. Every bite transports me back to the Land of Enchantment, reminding me of those warm, sunny days filled with delicious New Mexican meals. With each taste, all feels right in my world, and I can bring a little piece of my beloved Southwest right to my kitchen!
Here is a recipe from the Monroe's website:Carne Adovada made with Monroe’s Jarred Red Chile
Ingredients:
1 Jar Monroe’s Red Enchilada Sauce
2 lbs. Pork Cushion (pork butt) trimmed
1 pinch (approx. 1/32 teaspoon really just a pinch) ground oregano
1 can (approx. 16 oz.) chicken broth
Cut pork into cubes or chunks approximately the size of golf balls and put into a sauce pan. Add Monroe’s Red Enchilada Sauce, chicken broth, and oregano. Cook on low to low-medium flame for approximately 2 hours stirring occasionally. Pork should be tender and fall apart with slight pressure from a stirring utensil or a pinch of the fingers when done. Add small amounts of water to keep moist if the pork needs a bit more cooking time. Consistency should be meaty and juicy at the same time.
Use your Carne Adovada to make burritos, tacos, enchiladas or Nachos. It also tastes great served with eggs in the morning.
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