Pork Meets Peppers

DEAR SOS: The carne adovada at Maria’s New Mexican Kitchen in Santa Fe, N.M., is the finest I’ve had. The pork cubes in a medium-spicy red chile sauce just melt in your mouth. I am told it’s a 100-year-old recipe.

FRED FISHER

Los Angeles

DEAR FRED: The recipe has wings. It arrived with amazing dispatch, and it’s simple and good, though very spicy. Thanks for asking.

Maria’s New Mexican Kitchen Carne Adovada

Active Work Time: 15 minutes * Total Preparation Time: 1 hour 30 minutes

Tone down the heat of this recipe by removing the seeds from the 1/4 cup coarsely crushed chiles.

NEW MEXICO CHILE SAUCE

6 to 8 dried red New Mexico chiles, stemmed and seeded

Water

4 cloves garlic, minced

1/2 teaspoon salt

* Place chiles in medium saucepan. Cover with at least 4 cups hot water. Steep until soft, about 20 minutes. Drain chiles and reserve water.

* Puree chiles, garlic, salt and 3 cups reserved water in blender or food processor until smooth, adding additional water if necessary. Strain. Pour liquid into saucepan and simmer until sauce thickens slightly, 4 to 5 minutes. Makes 3 1/2 cups.

PORK

2 pounds pork butt, trimmed of fat, cut into 1-inch cubes

Oil or nonstick cooking spray

3 1/2 cups New Mexico Chile Sauce

1/4 cup coarsely crushed red New Mexico chiles, stemmed

1 tablespoon garlic powder

1 teaspoon salt

* Place meat in deep baking pan that has been lightly oiled or sprayed and bake at 350 degrees until browned, 30 minutes, stirring often to ensure even browning.

* Remove pan from oven but do not pour off juices. Stir in Chile Sauce, crushed chiles, garlic and salt. Return to oven and bake, stirring occasionally, until meat is tender enough to cut with fork, 30 to 45 minutes.

6 servings. Each serving: 225 calories; 754 mg sodium; 74 mg cholesterol; 8 grams fat; 14 grams carbohydrates; 25 grams protein; 3.97 grams fiber.

Our Featured Fungus

DEAR SOS: Many years ago, you ran an article on marinated mushrooms, which I lost. Should you still have the recipe, I would very much appreciate a replacement.

AUDYNE McDANIEL

Downey

DEAR AUDYNE: Here’s a recipe from the former Le St. Germain restaurant, in which the mushrooms are marinated in a vinaigrette. The mushrooms can be served alone or as a part of a salad.

Marinated Mushroom Salad

Active Work and Total Preparation Time: 20 minutes plus 1 hour chilling time

3 tablespoons vinegar

2 tablespoons Dijon mustard

1 cup oil

Dash white wine

Salt, pepper

1 pound large white mushrooms, sliced

Juice of 1/2 lemon

2 tablespoons chopped parsley

2 tablespoons chopped chives

2 tomatoes, sliced, for garnish

* Blend vinegar and mustard. Gradually add oil, pouring in thin stream and beating until mixture thickens slightly. Add wine and season to taste with salt and pepper.

* Toss mushrooms with lemon juice. Add parsley, chives and vinaigrette. Toss, chill, then toss again before serving. Garnish with tomato slices.

6 servings. Each serving: 348 calories; 173 mg sodium; 0 cholesterol; 38 grams fat; 5 grams carbohydrates; 3 grams protein; 0.63 gram fiber.