Best 3 New Mexico Pot Roast Recipes
In the heart of New Mexico, where flavors dance and spices ignite, there lies a culinary treasure that embodies the region's rich heritage and bold spirit: New Mexico Pot Roast. This tantalizing dish, steeped in tradition and passed down through generations, is a symphony of savory aromas and a feast for the senses. With its tender meat braised in a captivating fusion of red and green chile sauces, each bite promises an explosion of flavors that will transport you to the vibrant streets of Santa Fe or the serene landscapes of Taos.
From the classic New Mexico Pot Roast, where succulent chuck roast meets the fiery embrace of red and green chiles, to the savory Carne Adovada, where tender pork shoulder is slow-cooked in a symphony of red chile sauce, this article offers a culinary journey through the diverse flavors of New Mexico. Each recipe is a testament to the region's culinary creativity, showcasing the unique blend of Native American, Spanish, and Mexican influences that have shaped its cuisine.
For those who seek a taste of adventure, the Green Chile Chicken Pot Roast offers a delightful twist, with succulent chicken braised in a vibrant green chile sauce, complemented by the earthy notes of poblano peppers. And for a vegetarian delight, the Vegetarian New Mexico Pot Roast presents a symphony of flavors, featuring hearty vegetables simmered in a rich and flavorful red chile sauce.
As you explore the recipes within this article, let your taste buds embark on a journey through the vibrant culinary landscape of New Mexico. Each dish promises a unique and unforgettable experience, capturing the essence of this enchanting region and leaving you craving more.
NEW MEXICO POT ROAST
While on many of my travels I stopped in a small mountain town named Ruidoso, New Mexico and met some friends there that made this recipe for me one night, I loved it during that cold mountain winter.
Provided by Johnney
Categories One Dish Meal
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse meat and pat dry with paper towel.
- Mix Flour, Paprika, Pepper, Garlic Salt, and Red Chile Powder in a Plasitc or Paper Bag.
- Shake Meat in the bag and coat well.
- Melt Butter in a Dutch Oven or oven-proof dish.
- Remove the meat from the bag.
- (Duh! Sorry Ya' never know!).
- Sear Roast on all sides over high heat.
- Remove from heat.
- Add water, wine, green chile, garlic, bay leaves, and red chile powder.
- Cover and bake in 350-degree oven for 2 1/2 to 3 hours or until tests very tender.
- Remove bay leaves before serving.
NEW MEXICOSTYLE POT ROAST
Provided by Victoria Granof
Categories Beer Beef Roast Dinner Squash Sweet Potato/Yam Fall Hominy/Cornmeal/Masa Cookie Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1 Preheat oven to 450°F.
- 2 Rub the meat with the oil, salt, and pepper. Place it in a baking pan and roast for 30 minutes, turning it once halfway through.
- 3 Reduce heat to 350°F. Add the enchilada sauce, beer, and 1 cup of the broth. Cover with foil and cook for 2 1/2 hours, adding more broth as the liquid evaporates.
- 4 Add the potatoes, squash, and hominy. Cook for 30 minutes more.
- 5 Uncover and cook until the vegetables are tender and the juices are slightly thickened, 15 minutes.
- 6 Carve the meat across the grain; serve it all drizzled with sauce.
NEW MEXICO POT ROAST
Number Of Ingredients 12
Steps:
- Rinse meat and pat dry with paper towel. Mix flour, paprika, pepper, garlic salt, and 1 teaspoon red chili powder in a plastic or paper bag. Shake meat in the bag to coat it. Melt butter in a Dutch oven or ovenproof dish. Sear roast on all sides over high heat. Remove from heat; add water, wine, green chiles, garlic, bay leaves, and remaining 1 teaspoon red chili powder. Cover and bake in 350° oven for 2 1/2-3 hours, or until meat tests very tender. Remove bay leaves before serving.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Sear the meat: Searing the meat before braising helps to develop flavor and color.
- Use a good quality pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the roast from sticking.
- Brown the vegetables: Browning the vegetables before adding them to the pot will help to add flavor and depth to the gravy.
- Use a flavorful liquid: The liquid you use to braise the roast will add a lot of flavor to the dish. Use a combination of beef broth, red wine, and water for a classic pot roast flavor.
- Simmer, don't boil: The roast should be simmered, not boiled. This will help to keep the meat tender and juicy.
- Cook the roast until it is fall-apart tender: The roast is done when it is fall-apart tender. This will take about 2-3 hours on low heat.
- Serve with mashed potatoes, vegetables, and gravy: Pot roast is a classic comfort food that is perfect for a family dinner. Serve it with mashed potatoes, vegetables, and gravy for a complete meal.
Conclusion:
New Mexico pot roast is a delicious and easy-to-make dish that is perfect for a family dinner. The combination of tender beef, flavorful gravy, and roasted vegetables is sure to please everyone at the table. With a few simple tips, you can make a pot roast that is fall-apart tender and full of flavor. So next time you're looking for a hearty and satisfying meal, give this New Mexico pot roast a try. You won't be disappointed!
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