- 2 tbs Lard or bacon drippings
- 2 tbs Flour
- 1 tbsp Salt
- 15-20 New Mexico Red Chile Pods (Mild, Hot, or x-Hot) – stems, seeds, and veins removed
- 3 Garlic cloves (peeled, crushed, and chopped finely)
- 3 1/2 cups beef or chicken broth/bouillon or water
- Pinch of ground Mexican -oregano (optional)
- Pinch of ground cumin (optional)
New Mexico Red Chile Recipe Preparation
Remove stems, seeds, and veins from the New Mexico red chiles. Add 3 1/2 cups of water, broth, or add 1 teaspoon bullion to water. Put on a high heat and add chiles. After the water has begun to boil and the red chiles have become soft and rehydrated, drain 3 cups of the water/broth/bullion that the red chile was in, into the blender, set aside. Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned. Add softened red chiles with tongs, then add the garlic to get a nice sautee. Once the flour has been browned significantly and the garlic has been cooked, transfer all contents of the pan, including drippings, into the blender that was previously set aside with the 3 1/2 cups broth/red chile boilings. Add Salt and optionally, a pinch of oregano and cumin, and blend on liquify (high) setting for 3-5 minutes or until you don’t see any large pieces of chile. Strain through a sifter, removing any large pieced that didn’t blend well.
Transfer blended ingredients into large pot and simmer for 15-30 minutes or until it reaches your desired thickness. Then serve with your favorite New Mexican dish. You can even try serving it with traditional Mexican food as well.