Skip to content

Type what you have

Cook with

new mexico chile ×
Chile Colorado
Dinner American

Chile Colorado

4.6

Prep
20 min
Cook
190 min
Total
210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften.
  3. 3 Strain into a bowl, reserving the cooking liquid.
  4. 4 Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce.
  5. 5 Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside.
  6. 6 Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside.
  7. 7 Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes.
  8. 8 Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot.
  9. 9 Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.

By VARISSUL

Chorizo
Dinner Mexican

Chorizo

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
  2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
  3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond

Instant Pot Carne Adovado
Dinner American

Instant Pot Carne Adovado

4.4

Prep
20 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Place New Mexico chiles in a heat-proof bowl.
  2. 2 Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
  3. 3 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
  4. 4 Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
  5. 5 Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
  6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By bdweld

Roasted Green Chile Stew
Dinner American

Roasted Green Chile Stew

4.6

Prep
Cook
120 min
Total
120 min

Instructions

  1. 1 Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
  2. 2 Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
  3. 3 Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

By Six Pack To Go

Carnitas with Pico De Gallo
Dinner Mexican

Carnitas with Pico De Gallo

4.5

Prep
20 min
Cook
1090 min
Total
1110 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
  2. 2 Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

By jamielynne

Red Chile Paste
American

Red Chile Paste

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
  2. 2 Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

By pasquale

Berbere Spice Blend
Appetizer African

Berbere Spice Blend

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place ground chiles, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, allspice, cloves, and nutmeg. Gently whisk together until thoroughly mixed.
  3. 3 Store in an airtight container, preferably glass.

By John Mitzewich