Eat more chile

Simple, authentic, quality. Chile makes good food better. Chile is especially good on eggs and with potatoes. With all kinds of cheese. And beans. In stews, atop burgers and in burritos; mixed in salsa and guacamole (see below). We invite chile – in pie with vanilla ice cream, as jam on toast and over for brunch. How do you use chile? We’re interested in all the ways — share your favorites with us.

Ingredients

• 1 or 2 decent sized onions, chopped

• 1 jar of Los Roast New Mexico Green Chile,

• Jar of Los Roast Red or Green Chile Sauce.

• Chipotle in Adobo Sauce

• 4 garlic of cloves, peeled and thinly sliced

• Corn off the cob, frozen is fine

• Salt and pepper

• 1 ½ teaspoons ground cumin

• 2 medium zucchini, chopped

• 2 teaspoons chili powder

• ½ teaspoon Chipotle in Adobo Sauce and/ or 1 whole NM Grown chipotle, chopped

• 2 cans worth of beans, black or pinto, rinsed

• Cheddar and/or Monterey Jack cheese, grated (about 1 1/4 cups)

• 10 to 12 corn or flour tortillas

  Instructions

• Heat your oven to 425 while chopping and combining zucchini, corn onion, Chopped Chile, garlic.

• Flavor cooking beans with cumin, chili powder, chipotle/ adobo sauce. Salt and pepper to taste.

• For corn torts, heat each on the skillet or spread flour tortillas directly on the oven rack and heat until warm then wrap in tea towel to keep warm.

• Pour half a jar of the New Mexico Red or Green Chile Sauce (about 8 oz ) into a medium casserole dish or 9-by-13-inch baking pan, covering the bottom of the dish.

• Line up the beans, calabacitas, tortillas, shredded cheese and baking dish in a row.

• Place spoonfuls bean, cheese and calabacitas in the center of one tortilla. Roll up the tortilla and place in the dish, seam-side down. Repeat with the remaining tortillas.

• Pour the remaining New Mexico Chile Sauce from the jar over the enchiladas, then sprinkle with the remaining cheese. Bake until the cheese has melted, about 10 minutes. Serve immediately. With chips.

Filled with tender pork, potatoes, and plenty of green chile, this is classic New Mexican Green Chile Stew is made on the stove or in the crock-pot. And doubles beautifully. Prep and Cook Time: 1 hr 15 mins, Serves 4

Ingredients

• 1 pound lean pork stew meat chopped into ½” pieces

• 1/4 cup flour or cornstarch

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1 tablespoon olive oil

• 1/2 yellow onion chopped into 1/2 “ pieces

• 3 large cloves garlic minced

• 3/4 cup or 7-ounce can freshly roasted or frozen green chile, chopped small

• 3 1/2 cups or 28 oz can salsa verde or green chile sauce

• 3 cups chicken stock or water, plus 1 tablespoon chicken base

• 1/2 teaspoon kosher salt adjust to taste

• 4 cups diced potatoes about 2 large white or sweet potatoes

Instructions

1. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.

2. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.

3. Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.

4. Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!

SLOW COOKER DIRECTIONS: Combine all ingredients in the crock-pot and cover with lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender.

Ingredients

• 16oz jar of Los Roast New Mexico Traditional Red Chile Sauce

• 1 to 1½ pounds pork butt cut in cubes

• Water

• 2 pounds of frozen or one pound of dried posole

• 2 medium onions, chopped

• 6-10 garlic cloves, smashed

• Teaspoon of salt or more to taste

Instructions

1. If using frozen posole, combine our Red Chile Sauce with pork in a Dutch oven or large pot

   ( If using dried posole, add it to the chile and pork and 6 quarts of water.)

2. Simmer together for an hour with 4 quarts of water

3. Then for another 30 minutes.

4. Add the posole and cook an additional 30 minutes.

5. Stir in onions, garlic, and salt.

6. Simmer on low heat until the posole is soft.

7. Expect another 30 minutes at least or an hour more if dried.

8. Do not be surprised if it takes a longer;

9. Ladle it into bowls and enjoy or drain it with a slotted spoon and serve as a side with enchiladas, a burrito, chile relleno or your favorite dish.

Ingredients

• 5 Avocados

• 8 ounces (or 1/2 jar) of Los Roast Chopped Green Chile

• 1 tomato, chopped

• 1/2 white onion, chopped

• 2-4 garlic cloves, minced

• 1/4 cup lime juice

• Salt to taste

Instructions

• Cut the avocados in half and remove the pits.

• Scoop out the meat and spoon into a large bowl.

• Add the chile, tomato, onion, and garlic and mash until a desired consistency.

• Stir in half of the lime juice and salt to your liking.

• Scoop the finished guacamole into a serving bowl and top it with the remaining lime juice.

Guacamole can be stored for 3-6 days in the fridge

Ingredients

• 1 ½ pounds Russet Potatoes, skinned and sliced thin

• ¾ cup of fresh, frozen or Chopped Green Chile

• ¾ cup heavy whipping cream

• ½ cup grated mild cheddar cheese

• ½ cup crated monterey jack cheese

• 4 tbsp unsalted butter, cubed

• Salt & pepper to taste

Instructions

• Mix together the chile, cream, grated cheese, butter in a pan over low heat.

• Add salt and pepper.

• Preheat oven to 350° while you butter of a baking pan.

• Line the bottom with half of the sliced potatoes.

• Cover the potatoes with the mix of cream, chiles, butter and cheese.

• Repeat the layering as above using the remaining ingredients.

• Bake for 40-50 minutes until the top is golden brown.