Easy, healthy recipes with a southwestern flare
A traditional New Mexico posole with red chile and pork. You can make this with dry or frozen posole or hominy; red chile sauce or powder. A simple dish with lots of tasty goodness.
Tamales made with smoked pulled pork and BBQ sauce, wrapped in a dill pickle masa, steamed and served with coleslaw. All the ingredients of a pulled pork sandwich, but it’s a tamale!
How to smoke a pull-apart tender pork shoulder (butt) in a pit barrel cooker, make the perfect complementary barbecue sauce.
A comforting stew of beer braised pork, caramelized onion, carrots, and dried apricots.
An extremely easy and flavorful braised pork with a hint of sweet bourbon and sage served over a seasoned Israeli couscous.
Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is my version.
Pork kabobs marinaded in a spicy tomato red chile jam, skewered and grilled. So easy to prepare and grill and easier to eat. This post also takes you on a trip from Fort Davis, TX to Mustang Island in the Gulf Coast.
Carne Adovada is a traditional holiday New Mexican dish of pork marinated in New Mexico red chile, then slow-roasted. It’s a relatively easy dish to make and it makes a lot. Serve with warm tortillas then use the leftovers in burritos, enchiladas, tamales, and tacos.
A quick & easy dish of spicy pork loin with red chile powder, and a variety of vegetables. Serve with a carbohydrate side such as creamy polenta, cornbread, or flour tortillas.
Pork loin chops are marinated in a brine of coffee and wine, fennel and thyme then baked to perfection – tender, moist and delicious.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.