New Mexico Red Chile From Powder

Instructional video on how to make authentic red chile sauce from the ground powder of the New Mexico red chile.
Recipe:
Dry:
1/2 cup of New Mexico red chile powder
1 tsp. garlic powder
2 tsp. salt
1 1/2 TBS white flour
Other:
2 cups water
1 garlic clove
1 TBS lard
Mix dry ingredients in small crock pot. Stir in water. Add lard and split garlic clove. Cook on high 2 hours. Stir after 1 hour of cooking.

[@kareneudaley2635]

Awesome, this will make my tamales easier. Thanks. Im a transplant as well. Missouri is where I live but Los Lunas will always be home.

[@gradybird3336]

I've been in Tucson for 53 years, but I'll always be a proud Grants kid!

[@markrambo3]

I am in California but used to live in Gallup I just used your recipe and I love it

[@gradybird3336]

I grew up in Grants in the '60's! Went to the Ceremonials in Gallup a few times. I still miss those days.

[@markrambo3]

@@gradybird3336 . I went to school in 2nd grade at Washington's elementary in Gallup and the ceremonials were downtown.. Now they have them at red rock not the same

[@stevesanchez4950]

As a NM native, red has always been my favorite. I live in Indiana now and so miss my chile! Your recipe has been a staple! I use it for my carne adovada! Thanks!

[@kareneudaley2635]

Missouri import here. Miss my New Mexico home

[@sabrinasoliz8220]

Yea

[@tmontoya89400]

Absolutely the best recipe I have encountered! My chile finally tastes like my grandmothers, and that brings me great joy! Thank you so much!

[@newmexicofood]

That's awesome to hear! Thank you for letting me know. That means a lot to me.

[@forever_loved86armijo34]

Thank you. I'm from Albuquerque and I'm used to using the chilè pods this actually helped alot. God Bless!

[@keithsnell]

I used your method today, and am so pleased. This is my new go-to red sauce recipe. Brilliant. Thanks!

[@newmexicofood]

That's great to hear. Thank you for the feedback. Enjoy!

[@Evan-rd2rx]

Turned out great! I live in ABQ and tried to make it from pods first. This recipe was much easier and turned out better!

[@newmexicofood]

Awesome. I'm glad you like it.

[@charlesgarrison]

I found your recipe a year or two ago and made it and it was awesome. I just looked it up again today and I’m doing it again. Thank you for working through the process and making this available.

[@normaalfaro6493]

This was the best and easy way to make chile sauce. I have always wanted to make it when I am in a hurry like today. Thank you.

[@tonyc.380]

Your videos are great! I'm from Albuquerque, and your recipes remind me of authentic "New Mexican" cuisine just like my Grandma and Dad used to make. They always stressed lard as the fat too. Unfortunately, neither one taught me how to cook. I really hope you make a lot more videos of Authentic New Mexican cuisine. Perhaps you could show how to make sopapillas, or cheese enchiladas (red or green), or tamales, carne adavada, etc. You have a great way of explaining things... better than most KZbin cooks... plus you have a really great voice. The only thing I'd suggest is that your fans would like to see you on camera too. 😋

[@newmexicofood]

Yes, I will be making a video on how to make sopapillas, and enchiladas soon. Thank you for the feedback and thanks for watching!

[@bonnieharris5916]

Love some NM red chili sauce this looks like a winner cannot wait to try it.

[@estherheming8836]

Thank you. I never learned to make Chile sauce. It look very good.

[@thomasmencher221]

I have made your recipe many times using your indicated ingredients-excellent. I use Fruit Basket Chile like you said. Super delicious!! Thank you!!

[@cheese9580]

Nm native. Live in Oregon. Thx man. I've really missed this. Just learned how to make tortillas also.

[@gradybird3336]

I've been gone from New Mexico for decades, but I still miss her. A unique treasure.

[@vonnieluxon2437]

Thanks so much. This will be my GO To recipe when I make NM Red Chili from powder. Xoxox

[@gradybird3336]

Just fantastic! I've made this recipe several times now, and it's perfect! I've spent my life in New Mexico and Arizona, and I'll put this sauce up against any red chile sauce I've had! So easy, so delicious! I'll even make a batch and freeze it, just to have in stock. Thank you!!

[@ginakelly11]

I’ve always made a lard/butter rue first, then add the flour and chili powder, etc.. definitely trying this method! Much easier!

[@rosiemartinez1491]

That’s how I’ve done my red chili too I make a rue first . I add cumin in my chili . Been doing it for years .😋

[@RobertP-kk5ou]

Great recipe simple and delicious.

[@cocacolafiesta]

I’ve been looking for a way to have New Mexico chile for longer term storage as canning the sauce doesn’t work out well and the pods can only be stored for shorter term before becoming brittle. Your recipe is definitely one I will use and look forward to putting the powder in my pantry. Thank you for sharing your recipe.

[@newmexicofood]

Yes, the powder does seem to keep for a very long time. I'm not sure if it's a bad thing though when the pods get brittle. They all need to be re-hydrated first anyway. The most important thing is finding sun-dried chile. That is always the best.

[@benavidezab]

I live in Albuquerque and enjoyed this video ❤️

[@cheybaker193]

I have little time tomorrow and have to make red chile for enchiladas (company coming). I have never, ever, seen the use of a crock pot to cook the red! It blew my mind to watch your video. I am DEFINITELY doing this tomorrow! I was in San Antonio (NM) at Sichler's farm stand this past weekend - picked up fresh roasted red, sun dried red pods, and, so thankful, ground red! I'm doing your recipe with the ground tomorrow and can't thank you enough for the crock pot method! Thank you. It's going to save me some time. :)

[@melissasalasblair5273]

Aww, memories 🛣️⛰️🌶️🏔️💚

[@sallyrucker8990]

I just put this together. It looks great so far. Thanks for the recipes and tips.

[@newmexicofood]

You are very welcome!

[@rasodilove]

Just made it today...great recipe! Thank you! Looking forward to more delicious recipes!

[@newmexicofood]

Glad you liked it!!

[@georgerobertson4952]

I love The Fruit Basket! Best store in ABQ

[@theresahoffman7444]

Hello from Bonners Ferry, Idaho! I get my 🌶️ chillies and powder from the fruit basket too! Fortunately, my family sends it to me regularly so I don't have to buy it. Nice video!

[@toddlawson4130]

Just to settle the red versus green chile debate. I use red for beef, green for chicken, and red/green for cheese and veggies. Just my 2 cents.

[@jeredgonzales2396]

Green work well with pork, I make green with carnitas.

[@toddlawson4130]

@@jeredgonzales2396well... white meat then. :)

[@comfeefort]

I could eat a bean and cheese burito every meal, i never get bored

[@violet5610]

I really enjoyed your video.

[@pattyhampton1758]

Thank you for sharing! Looks delicious!

[@princesskileyrae]

I'm debating buying this chile powder type & think your video has convinced me! Hopefully you have some green chile vids for me to check out. Looks tasty & beautiful. :)

[@gradybird3336]

Do it! 😄 This sauce is a must-do!

[@princesskileyrae]

​@@gradybird3336 I have actually built up a collection of chiles & powders since this comment & do make my own enchilada sauce now!! His recipes are amazing. ♡

[@charlesnorris5017]

Can't wait to try this great video thanks 😊

[@mvto861]

Thanks for the easy recipe! Beats those fancy videos.

[@michaelgallegos1649]

Great recipe

[@cdesfusa]

Mastery! Love it, thank you so much

[@janieduran7882]

This looks good iam hungry

[@Blm81]

Thanks just got some from hatch , 👍🏽🌶

[@jake-lj3yz]

How would you change this if you wanted to have chunks of pork in the chile?

[@newmexicofood]

I would make New Mexico carnitas separate and add the chile to them when you serve the meal. With pods, you can brown chunks of pork shoulder or similar cut and add, but I would not do that with powder, because it tends to get overcooked.

[@booberries833]

Thanks!

[@janieduran7882]

I never knew you could make it in a crock pot

[@Lisa_Zapata]

Thank you.. I will try this.

[@newmexicofood]

You are very welcome. I hope you like it.

[@ladonnaowens710]

Just wondering if you ever used broth instead of water? Going to make this today for tamales, haven’t made them before. The dried peppers are hard to find here in southern Missouri.

[@newmexicofood]

Excellent question! Yes, since you are making tamales, use the pork broth for the liquid. I would always use pork broth for the chile, even not making tamales or posole, but most of the time it is not at all practical. I highly recommend getting high-quality sun-dried New Mexico chile powder. With quality chile all you need for flavor is garlic, lard, and salt - and in this case some pork stock. Remember, you are still getting the pork overtones with the lard, even if you don't use the stock. Let me know how it goes!

[@Trojan4u]

Do u make green with hatch powder too? Great videos.

[@kenttucson2830]

So i dont have a small crock pot. Only a large one. Can I cook in a small sauce pan? And if so, how long? Bring to a boil and then simmer for a while? Thanks.

[@newmexicofood]

That would actually defeat the purpose. It is very difficult to control the temperature that way. If you want to do it that way, I recommend finding an authentic recipe using re-hydrated whole pods.

[@gradybird3336]

I only have a larger crock pot, but the results are still great.

[@krisqueen5939]

Thanks

[@shannonjohnson1104]

What temperature were you using on the crock pot?

[@dsimms561]

Lard is the secret!

[@jimmygriego6882]

Lard is the best you can use it has not been processed

[@angelicalovato4500]

Can you do a green Chile gravy video? Smothered burrito style?

[@newmexicofood]

Yes, I'll do that one soon!

[@michaelgonzales6715]

Yuuum!

[@eddiemartinez101]

This is so delicious Jesus would have ask for second's

[@newmexicofood]

Wow, thank you. I bet my grandma is up there making him eat an extra bowl. haha

[@patlovato4073]

Can I double or triple it?

[@gradybird3336]

I had excellent results with a double batch. I only did it once, but it was fine.

[@newmexicofood]

Definitely,. You have to add cooking time and keep an eye on the thickness though, since the dynamic changes a bit with the added liquid.

[@shawantyson7653]

💜it

[@kathyrivera8858]

What brand of chile

[@newmexicofood]

The brand matters less than the method of drying. Make sure to get sun-dried. You can confirm that it's sun dried by it's fire-engine red/almost orange color. I get my powder from The Fruit Basket in Albuquerque. Chimayo red is awesome too, but very expensive.

[@frankj.l.g.7922]

Can you use a regular pot on the stove Sir?

[@newmexicofood]

On purpose, I don't do that, because it is extremely difficult to regulate the heat to make sure the chile won't burn. Thank you for watching!

[@frankj.l.g.7922]

@@newmexicofood Got it. Thank you.

[@janieduran7882]

💃🏻💃🏻

[@Bkhcutt13]

How long will a batch last refrigerated? About a week?

[@dsimms561]

Can I make this with a sauce pan on low heat? Or a double boiler?

[@newmexicofood]

Yes, but I highly recommend using a crock pot if you have one; it is extremely difficult to regulate the temperature on the stove so that it keeps cooking yet does not burn the chile. If you are making a huge batch, then that won't be as much of an issue. Thank you for your question. I have never tried a double boiler, but it sounds like a great idea as long as you have enough water to last the entire 2 hours.

[@dsimms561]

@@newmexicofood Thanks. I think I'll try the double boiler method since I don't have the small crock pot. I think I'd scorch the sauce in a pan.

[@ANinjasEerierEnemy]

Oh my gosh. Not the yellow butterfly Correll plates!! Serving my gramma's cooking on her plates?! I can hear her flipping tortillas now.... 😢

[@edzmuda6870]

Why do people who can’t handle hot chiles live in Idaho?