Hatch red chile recipes

Prepare to indulge in a rich and hearty dish that captures the essence of New Mexican cuisine – Carne Adovada, a succulent red chile pork that's as vibrant as the state's landscapes. This traditional recipe combines the warmth of dried red chiles with tender pork, creating a harmonious symphony of flavors that will leave you craving more. Join us as we journey through the steps of crafting this iconic dish that holds a special place in the heart of New Mexico.

New Mexico Hatch Red Chile Beef Enchiladas! Awe...we love them too! Just like the green chile beef enchiladas! Ok! I promise! This is the last New Mexico chile post for a couple of days! Several days ago I posted New Mexico Hatch Green Chile Sauce, then New Mexico Hatch Green Chile Sauce Beef Enchiladas. Yesterday, I posted the New Mexico Hatch Red Chile Sauce and I promised I'd post my Hatch Red Chile Beef Enchiladas too! So here we go!

This authentic New Mexico red chile sauce is simply delicious. A spicy sauce with a hint of smokiness and a smooth and creamy texture.

The Chimayo Red Sauce Recipe from the Red Chile Bible! This is an earthy, Northern New Mexico Red Chile sauce made with pure Chimayo red Chile powder from the book,

This soup is silky smooth and creamy and hugely flavorful, made primarily with roasted red Hatch chile peppers and the perfect balance of seasonings. It is both rich and light and ready to make you happy. Here is the recipe.

Learn how to make this delicious concoction of spicy red chile, creamy cheese, and corn tortillas infused with red chile, what can be better than that? This is a dish that will stand on it's own, no other appetizers needed!

A quick and easy salsa recipe made with Hatch chiles, heirloom tomatoes, onion, garlic, lime juice and cilantro.

If you've never tried any Hatch chile recipes before, prepare to fall in love. Grown in New Mexico, they offer any dish a delicate and unique flavor.

Santa Fe Hatch chiles are roasted and chopped into a versatile green sauce flavored with garlic and beef broth and thickened with flour.

Learn how to make this popular Mexican stew, with tender simmered beef and a spicy, smoky, and traditional Sun-Dried Red Chile Sauce.