Pig Boy's customers are a creative bunch, and they have come up with their own recipes using his famous carne adovada spice mix. Try them, then send us yours at pigboywilly@gmail.com.
Serves 4 to 6. One packet, one 5-quart slow cooker.
Place 3 to 4 pounds of boneless pork ribs or chicken in the slow cooker. Sprinkle the contents of the large pouch evenly over the meat and pour half a cup of water over all.
Five to six hours, or until the meat comes apart easily with a fork. Stir occasionally.
During the last half hour, New Mexicans add the small chile pequin packet. This is hot stuff. Roll in warm flour tortillas, or serve with potatoes and eggs.
Spray or rub the slow cooker crock with cooking oil. Add the cubed chicken, the mix, and ½ cup water. Pour in the Corona and cook according to package directions. Serves 4 to 6.
Oil the crock. Add the brisket, the mix, and ½ cup water. Cook according to package directions or until fork-tender. Brisket will be done before it is tender. Serves 4 to 6.
Cook the pork in the slow cooker per package directions. About 45 minutes before serving, preheat the oven to 425°F. Dice the potatoes in ½-inch cubes, spread on a rimmed sheet, drizzle with olive oil. Roast 15 minutes, turn, roast 15 more. Fry the eggs. Toss the hot potatoes with the onion salt, garlic, and pepper.
To serve: potatoes first, warm carne adovada next, fried eggs on top, cheddar over all. Serves 4 to 6 as a main course.
Woodchips in the bottom of the smoker. Foil the drip pan, set the rack, spray with oil. Salmon on the rack, skin side down for filets. Rub the mix into the top of the salmon. Do not use the small chile pequin packet. Lid slightly open, medium heat, wait for the first whiff of smoke, then close and smoke 25 minutes. Mix the sauce and serve over the salmon. Serves 4 to 6.
Same smoker setup as the salmon. Remove the silverskin, set the tenderloin on the rack in two pieces, rub the mix into the top and sides. Skip the chile pequin packet. Lid slightly open on medium until the first whiff of smoke, then close and smoke 35 minutes. Rest 10 minutes on a cutting board, slice, serve. Great with onion-apple-raisin chutney. Serves 6.
Fill a 6-quart or larger pot with water, add the mix, bring to a boil. Add shrimp in batches so you don't overload the water. Cook until pink, usually 2 to 3 minutes. Lift out with a slotted spoon, repeat. Dig in and shuck. Serves 4.
Oil a Dutch oven on the stovetop. Brown the beef if you like, then sprinkle with the mix. Add water and beer. Bring to a boil over medium, then simmer until fork-tender, about 1½ to 2½ hours. Beef will be done before it is tender. Serves 4 to 6.
Pop corn your usual way: microwave, hot oil, or air-popped. If you air-pop, you may want melted butter over the top so the spice sticks. Put the popcorn in a big bowl and sprinkle with the mix to taste. Add the chile pequin from the small packet at your own risk.
Send it to pigboywilly@gmail.com and it might end up on this page. First, you'll need a packet.
Get the mix, $6.50