Human occupation of New Mexico stretches back at least 11,000 years to the Clovis culture of hunter-gatherers, who left evidence of their campsites and stone tools. After the invention of agriculture the land was inhabited by the Ancient Pueblo Peoples who built houses out of stone or adobe bricks. They experienced a Golden Age around AD 1000 but climate change led to migration and cultural evolution into the modern Pueblo peoples who lived primarily along the few major rivers of the region. (Wikipedia)
A contemporary New Mexican-style pork stew with dried beans, toasted chilies, onions, peppers, onions and sweet potatoes with cinnamon, cloves, green garlic, cumin and corn flour..
Santa Fe Hot Pot
1/3 cup mixed dried heirloom beans such as yellow Indian woman, tepary, pinquito & black
4 cups chicken stock, divided
1/2 pound braised feral hog (substitute leftover pork belly or pork shoulder roast), cut into 1/2 inch cubes
1 1/2 teaspoons leaf lard (substitute bacon grease)
1/4 cup mild chili powder
2 dried New Mexico chilies, stemmed, seeded and chopped
1 tablespoon smoked paprika
1/2 teaspoon freshly-grated cinnamon
1/4 teaspoon freshly-ground cloves
1 large tomatillo, husked, rinsed and chopped
2 red Fresno chilies, sliced
1/2 Spanish onion, chopped
1/4 cup poblano pepper, chopped
1 bulb green garlic, including leaves, chopped
1/3 cup sweet potatoes, peeled and diced
1 teaspoon smoked black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon corn flour (not corn meal)
sea salt and freshly-ground black pepper
Rinse, pick over and soak a variety of dried beans overnight. Place in a pot with 2 cups chicken stock and bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour.
Heat lard in a heavy skillet over medium heat. Add diced sweet potatoes and cook until browned along the edges and somewhat tender. Add onions, fresh and dried chilies, peppers and green garlic and sauté until softened.
Add tomatillo, pork, beans, stock, pork, chili powder, paprika, cinnamon and cloves, reduce heat and simmer 15 minutes. Add corn flour, stir and simmer until slightly thickened, about 10 minutes.
Add cilantro and season to taste with salt and pepper. Ladle into bowls and serve with wedges of lime and corn chips or cornbread.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!