Inspiration for Traditional New Mexican Cooking with Los Roast Chile
1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet
2 pounds frozen posole or 1 pound dried posole
2 medium onions, chopped
6 to 10 garlic cloves, minced
1 tablespoon plus 1 teaspoon salt, or more to taste
If you will be using frozen posole, first combine the red chile sauce with the pork in a Dutch oven or large pot, and simmer together in 4 quarts of water for about 30 minutes.
Then add the frozen posole and cook about 30 minutes more.
If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.
Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take another 30 minutes for frozen posole and at least 1 more hour if dried. Do not be surprised if it takes a bit longer.
Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods
Tender beef simmers in red chile sauce to make a traditional New Mexican dish. Serve with rice, beans and tortillas!
GREEN CHILE GUACAMOLE
A traditional guacamole with a flavorful and spicy kick.
1/2 jar of Los Roast chopped green chile
1 roma tomato, chopped
1/2 white onion, chopped
2-4 garlic cloves, minced
Just under 1/4 cup lime juice
Salt to taste
Cut the avocados in half and remove the pits. Scoop out the avocado meat w/ a spoon into a large bowl. Add the chile, tomato, onion, and garlic and smash w/ a potato masher until a desired consistency is reached. Stir in half of the lime juice and salt to your liking. Scoop the finished guacamole into a serving bowl and top with the remaining lime juice.
Lime juice limits the oxidation of the avocados, helping them retain freshness and color. Guacamole can be stored for 3-6 days in the fridge.
GREEN CHILE SCALLOPED POTATOES
Creamy & spicy. A definite crowd pleaser!
1 ½ pounds Russet Potatoes, skinned and thinly sliced (use a mandoline slicer to ensure uniform slices)
¾ cup of Los Roast 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
Preheat oven to 350°. Butter an 8 ½ x 11” baking pan (note: a larger pan can be used if needed).
Line the bottom of the pan w/ half of the potatoes. Drizzle with ¼ cup of cream, half of the chiles, 2 tablespoons of the butter, ¼ cup of both the cheddar cheese & monterey cheeses, and salt and pepper.
Repeat the layering as above using ½ cup of cream and the remaining ingredients.
Bake for 40-50 minutes until the top is golden brown.