Chile-spiced black eyed peas with sweet potatoes

Well, this is it. Another year is gone (good riddance 2020) and a long winter stretches ahead of us. While January is technically only 31 days, we figure those are dog days so it’s actually 217 days in total. Makes sense doesn’t it?

If your birthday is in January, apologies for disrespecting your month but be honest – wouldn’t you rather a summer birthday? But survive we will, each in our own way. Perhaps you’ve dusted off the backgammon set or taken up stamp collecting or knitting. Some of you may make like a bear and try to sleep your way through the month (just don’t forget your zoom call with the boss on Thursday morning…). 

Needs must, as my Granny used to say. But then again, no one ever really listened to her, did they? Basically, do what you need to do to make it through the month. By all means, take up a new language or simply try to remember your first one – we’re flexible.

And cook something…something warm and spicy and simple to fix. Take a bowl with you to you man/bear cave for a well-deserved nap and a long winter snooze.  

Serves 6

2 cups dried black eyed peas, rinsed

1 dried New Mexico red chile

1 red onion, diced

1 clove garlic, minced

1 tsp. ancho chile powder

1 large sweet potato, peeled and diced

Salt

1 ½ Tbsp. olive oil

Juice of one lime

To garnish (optional):

Chile pequin

Chopped cilantro

Additional lime wedges

Place the beans in a pot and cover with water by several inches. Bring to a boil and boil for 10 minutes. Remove from the heat, add in the dried red chile, cover and let sit for one hour. Place back on the heat and return to the boil. Reduce and simmer until tender. 

While the beans are cooking, heat 1 ½ tablespoons of oil in a frying pan. Add the onion and cook slowly until soft and translucent. Add in the garlic and the ancho chile powder and cook for another minute before adding in the diced sweet potato. Cook for another 10-15 minutes until the sweet potato is cooked but still firm. Drain the beans, reserving some of the cooking liquid. Add the beans to the sautéed vegetables, plus a ladleful of the cooking liquid. Taste and add salt as needed. Cook gently until the liquid is absorbed.

Remove from the heat and stir in lime juice, chopped cilantro, a generous sprinkle of the chile pequin and lime wedges (if using). Any leftovers make the start of a smashing soup.

Spice rubbed pork stew with orange, beans & onions

It ain’t over folks. So don’t break out your linen pants or sundresses, because old man/woman winter hasn’t exited stage left. There is more to come, dollars to donuts. Don’t put away your sweaters or your snow tires and for heaven’s sake would you stop looking at that seed catalog.

When will we learn that we rush winter at our peril? Winter will leave when it’s good and ready. And before you think that a few daffodils blooming, mean that spring has sprung – well think again. You’ll be draping wee daffodil-sized coats on those daffy flowers when the cold snap comes back with a vengeance.

Besides, winter is an excuse to savor comfort food. Something cooked nice and slow. Lots of spice and not a lettuce leaf in sight. Because all too soon, spring will show up for its day in the sun, and then summer will be here with all its heat and humidity and suddenly winter won’t look so bad after all.

Serves 4

1 ¾ lb pork, cut into large chunks

1 Tbsp chile molido powder

1 tsp ground turmeric

1 tsp cumin seeds

1 whole ancho chile

1 large red onion

1 orange

¾ pint chicken stock

1-14 oz can of butter beans, drained

Olive or vegetable oil

Salt

Chopped pistachios & cilantro to garnish, optional

Preheat oven to 250°F

Mix the chile power, turmeric and cumin seeds together and rub over the pieces of pork. Place the pork in a bowl or re-sealable plastic bag and refrigerate for several hours or over night.

Slice the onion into thick rings. Heat a frying pan, add a drizzle of oil and cook the onions on both sides until gently browned. Remove and set aside. Sprinkle the pork generously with salt, add more oil to the pan if needed, and cook the pork in batches, browning on all sides. Add the onions back into the pan. Peel the zest off the orange using a vegetable peeler and add to the pork and onion mixture. Juice the orange and add along with the chicken stock and the dried ancho chile, making sure the stem is removed. The liquid should almost cover the pork and onions.

Cover and place in the oven and cook at low heat for around 2-3 hours or until the meat is tender and flakes easily. Alternatively, you can cook in a slow cooker. Remove the meat and onions from the cooking liquid and keep warm. Remove the grease from the liquid. (A handy way, is to pour the liquid into a measuring cup and pop it in the fridge. The oil will gather at the top and you can scoop it off.)

Place the liquid back in the pan, reduce until thickened slightly and add the pork and onions back in, along with the beans. Serve hot and garnish with chopped pistachios and cilantro, if you desire.

 

 

Slow cooker posole with lamb & chile

Winter has arrived in the Land of Enchantment and at the Chile Trail we’re hunkering down. Supplies are in, the fire is lit, and we’re settling in for a long winter’s nap.

Some folks fight winter – shovelling and obsessively checking weather.com but we figure why bother. Mother Nature is going to do exactly what she likes so don’t fight it.

Instead, take advantage of winter. Binge watch that trashy series. Stop shaving. Wear a lot of flannel. Go ahead – who’s going to notice? Winter isn’t the time for beauty contests or wimps. Make like a bear and hibernate.

And there’s nothing that fits winter weather like some slow cooker posole. It’s hearty fare and with a hit of chile so you’re sure to keep warm and toasty.

1-12 oz package of white corn posole

1 ½ lbs diced lamb

2-3 Tbsp olive oil

1 medium onion, diced

1 clove garlic, minced

1-1oz package of posole spice blend

 

To garnish:

Cilantro, chopped

Radishes, sliced

Serves 4-6

Empty the posole into a non-reactive bowl and cover with water. Soak overnight. Drain and place the posole into the slow cooker and cover with 4 cups of water. Cook on high for 1 hour.

While the posole is cooking, sauté the onion and garlic in olive oil in a frying pan. Remove and set aside. Lightly season the lamb with salt and pepper and brown the lamb in batches. Add more olive oil if needed. Add the onion and garlic back in and stir the mixture with the posole spice blend for a few minutes.

Add the meat, onion and spice mixture to the posole and cook for another 2-3 hours on high heat then reduce to low and cook until the posole is tender – about another 5 hours. Add more water if needed.

Serve hot with the chopped cilantro and sliced radishes.