29 November 2020

 Carne Adovada (Santa Fe School of Cooking)

3 1/2# pork loin or butt, cubed (3# 6oz venison)

2c diced onion (2 med-lg)

2T minced garlic (3 average cloves)

4c chicken broth, or water (water)

2tsp coriander, toasted and ground

2tsp Mexican oregano (regular oregano)

2tsp chile caribe (3/4tsp Hell Flakes)

3/4c New Mexico ground red chile, toasted (1/2c?)

1T red chile honey (regular honey)

2T sherry vinegar or red wine vinegar (red wine vinegar)

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20 November 2020

 New Mexico Chocolate Pudding (MJ's Kitchen)

3T cornstarch (26g)

1/4tsp salt

1/4tsp ginger

1/4tsp cinnamon

3/4tsp Chimayo red chile powder

4T cocoa powder (23g Hershey Special Dark)

1/2c sugar

2c milk

1/2tsp vanilla (forgot)

Whisk together all but the milk & vanilla in a saucepan. Slowly whisk in milk & heat to boiling. Boil 1 minute. Whisk in vanilla.

It was a tad thick--maybe try 2T cornstarch next time?