photo from


Inspiration for Traditional New Mexican Cooking with Los Roast Chile


This savory New Mexican stew is almost always served on Saint’s Day feasts at the pueblos and at Christmas and New Year’s gatherings of families & friends. You can also enjoy it for dinner as a side for enchiladas.


Servings: 8

  • 1 jar Los Roast New Mexico Red Chile Sauce

  • 1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet

  • Water

  • 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


  1. 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.

  2. If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.

  3. 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.

  4. 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!



A traditional guacamole with a flavorful and spicy kick.


  • 5 Avocados

  • 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.



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


  1. Preheat oven to 350°. Butter an 8 ½ x 11” baking pan (note: a larger pan can be used if needed).

  2. 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.

  3. Repeat the layering as above using ½ cup of cream and the remaining ingredients.

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