Best Chimayó Red Chile Recipes

Chimayó Red Chile image

Number Of Ingredients 7

1 pound coarsely ground pork (optional)
1 large onion, chopped
3 cloves garlic, chopped
2 - 3 tablespoons flour
2 teaspoons salt
2/3 cup red chili powder
3 cups chicken/ vegetable stock

Steps:

Sauté the pork, onion, and garlic. (If not using meat, use 1 teaspoon canola oil or olive oil.) Add the flour and salt and stir. Add the chili powder and continue to stir for 2-3 minutes. Add the liquid and cook for 20 minutes. Serve alone, over fried potatoes, or as a sauce for burritos and enchiladas. Fun Fact: Kitt Peak National Observatory in the Quinlan Mountains of the Arizona-Sonoran Desert has the world's greatest concentration of telescopes for stellar, solar, and planetary research.

Nutrition Facts : Nutritional Facts Serves

CARNE ADOVADO CHIMAYO (RED CHILE WITH PORK) image

Number Of Ingredients 11

3 Tbls, vegetable oil, divided
2 medium onions, chopped (about three cups)
6 large garlic cloves, minced
3 Tbls. Flour
1 ½ tsp salt
1 ½ tsp ground cumin
1 tsp fresh ground black pepper
3 ½ lbs boned pork shoulder cut into 1 ½ inch cubes
1 cup dried red chimayo chiles
2 Tbls dried Mexican oregano
4 cups chicken broth

Steps:

1. Pre-heat oven to 350. Heat 2 Tbls oil in large, heavy ovenproof pan. Add onions and garlic and cook, stirring until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. 2. In a large bowl, stir together flour, salt, cumin and pepper. Add pork and toss to coat. Return pot to medium high-heat, add remaining 1 Tbls. oil, working in batches, lightly brown meant on all sides, 5 -7 minutes per batch. Transfer meat to separate bowl as you go. 3. Return onions and garlic to pot. Sprinkle with chile and oregano. Cook and stir two minutes. Mixture will be thick. Add broth, stirring to loosen browned bits from bottom of pan. Blend sauce in blender or food processor until smooth. Return sauce to pan and add pork. 4. Cover and cook in oven for one hour. Set lid slightly ajar and cook for one more hour until pork is tender. This recipe serves 8-10 people. Serve with flour or corn tortillas. Also delicious wrapped in a tortilla with refried beans. Dried Chimayo chiles are available, seasonally, from Native Seed Search in Tucson www.nativeseeds.org or 866-622-5561