Week #30 : New Mexico - Carne Adovada Pizza

 State:  New Mexico

 Going into this challenge, I was very excited to use some of the flavors or staple dishes to this pizza.  New  Mexico brings the flavors of Mexico and Native American together in some amazingly great tasting food.  For  this dish, I decided to take on the Carne Adovada, which is basically a pork dish with a red New Mexican chili.   The chili is very mild, but has some really robust flavor.  

 Ingredients:

 1 tablespoons canola oil

 2 tablespoons all-purpose flour

 2 tablespoons New Mexico red chili powder (Whole Foods, Walmart, etc)

 1 ¼  cups warm water

 1 tsp of minced garlic

 1 ½ teaspoons dried oregano

 ¼ teaspoon ground cumin

 Salt to taste

 1 pound of pork shoulder cut into bite sized pieces

 1 Pizza Crust

 1 can of refried beans or 1 cup of homemade refried beans

 ½ cup of Mexican style cheese blend (Preferably freshly grated unless limited on time)

 Meat:

 Add oil to a medium frying pan and turn on medium heat.  Add pork to pan and brown on both sides or until  cooked.  

 Sauce:

 In a skillet or frying pan, heat oil over medium heat.  Stir in flour and brown until light golden brown. Blend in  the chili powder, then slowly add in the water.  Stir until all lumps are removed and the flour is mixed in.  Add garlic, oregano, cumin and salt, stirring until mixed in.  Add cooked beef to mixture, cover and simmer  on medium heat for 15 minutes. Remove from heat and set aside.

 Pizza:

 Preheat oven to 450 for "from scratch" crust.  Coat the pizza crust with a thin layer of olive oil and bake in  the oven for 10 minutes.  Remove from heat and lower oven down to 400.  Add a layer of the refried beans  and then add the meat, but ensure to space out along the pizza to ensure all slices will have meat.  Top with  a little bit of Mexican cheese.  Put in the oven for 4-5 minutes or until cheese is melted.  Remove from heat  and allow to cool.

 Pairing:

 I tried searching for a New Mexican craft beer, which is nearly impossible in Florida or at least Tampa.  For  this pizza, I would go with a pale, IPA, APA, or an amber ale.  I believe, a stout or porter would dilute the  spicy and acidity of the pizza.  For a wine, a Pinio Grigio or Chardonnay would pair well.  Go with a wine from  Chili, South Africa or Argentina for this pizza.  

 Learning Moments:

 Creating this pizza, I discovered a new love for the chili sauces of New Mexico and even in Colorado.  I have  changed the way I make chili and plan on changing the way I make stewed or pulled pork.  This challenge has  really stepped up my game and I hope it inspires you to do throw it down in the kitchen.  Cheers!