New Mexico Style Red Chile

New Mexico Style Chile Rellenos | Erica Robbin
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Let green chiles ripen to deep red color and roast in the oven on high heat until charred skins. Cover and let rest. The steam will continue to soften the skins so that they will peel off much easier.

New Mexico Style Red Chile | Erica Robbin

  • Servings: 4-8
  • Difficulty: Easy
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The flavor of New Mexico, a traditional chile sauce.

This is a red chile sauce (otherwise known as chile itself) and is different from chili, as in chili beans, which is typically prepared with the addition of tomatoes and such.

It goes well over New Mexico Style Chile Rellenos, be sure to check out my recipe. It’s great in enchilada, over tacos/taco salad, over breakfast eggs, beans, sopaipillas, with tortillas, or even on its own, especially if you fry a little bit of pork cubes to go in it.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE RED CHILE:

  • 1 cup diced pork (optional)
  • Drizzle vegetable oil, if not using pork fat
  • 2-4 tablespoons flour
  • 2-4 cloves garlic, finely minced
  • 12 dried New Mexico red chile pods, soaked in water overnight, drain, reserving water, then blend in blender until a smooth consistency (use some remaining reserved water to achieve a smooth texture)
  • Salt to taste
  • Dried oregano (optional)

Directions

    NEW MEXICO STYLE RED CHILE:
  1. Cook pork over medium heat, drain, and set aside.
  2. Heat a couple teaspoons of pork fat or drizzle oil and stir in garlic
  3. Add flour, constantly stirring until a roux is formed, may add reserved chile water if needed
  4. Add blended red chile, may continue to add reserved water and cook down to desired consistently.
  5. Heat thoroughly and add diced pork.

Let me know if you try this in the comments below!

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2 responses to “New Mexico Style Red Chile”

  1. […] red chile over top (see my New Mexico Style Red Chile recipe) and […]

  2. Monica Moran Avatar

    Well I am from new mexico. Lived here all my life and I can tell you I have made many a pot of chili. Pretty much a staple to have on hand. Your method sounds pretty good. There are a few differences between yours and the way I do mine. For example I Don t soak my chilies overnight. I put them in a pot with salted water on the stove and cook until soft. Then i blend them with salt and fresh garlic. I do not like to use the water I boiled them in. It cam sometimes make it bitter. Then I pour a little oil in a pot and add my diced pork. I cook that until brown then add my flour to the meat and continue cooking so the flour will get a little browned also. Then add the pureed chili some water salt and maybe some garlic powder if needed. Let it cook for a while. That’s the way I do it.

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