Quality, simplicity and authenticity are the most important aspects surrounding the tradition of New Mexico chile and New Mexican food in general. The chile pepper is used in everything from breakfast to dessert. Chile is especially good on eggs, in stews, on top of burgers, in burritos, in salsa and in guacamole (see below). How do you use chile? We’re interested in all the ways — share your favorites with us.


This savory New Mexican stew served on Saint’s Day feasts at pueblos and Christmas and New Year’s gatherings of families and friends, can be enjoyed for dinner or a side for main dishes like enchiladas.


Servings: 8


If using frozen posole, combine our Red Chile Sauce with the pork in a Dutch oven or large pot and simmer together with 4 quarts of water for about 30 minutes. Add the posole and cook an additional 30 minutes. If using dried posole, add it to the chile and pork and 6 quarts of water. Simmer together for an hour.

Stir in onions, garlic, and salt. Simmer on low heat until the posole is soft. Expect another 30 minutes for frozen posole and at least an hour more if dried. Do not be surprised if it takes a longer.

Serve hot in bowls with the broth, or drain it with a slotted spoon and serve as a side with enchiladas, a burrito, chile relleno or your favorite dish.



Aaditional avocado dip with chile for a flavorful and spicy kick.


  • 5 Avocados

  • 8 ounces (or 1/2 jar) of Los Roast Chopped Green Chile

  • 1 tomato, chopped

  • 1/2 white onion, chopped

  • 2-4 garlic cloves, minced

  • 1/4 cup lime juice

  • Salt to taste


Cut the avocados in half and remove the pits. Scoop out the meat and spoon into a large bowl. Add the chile, tomato, onion, and garlic and mash until a desired consistency. Stir in half of the lime juice and salt to your liking. Scoop the finished guacamole into a serving bowl and top it with the remaining lime juice. Lime juice limits the oxidation of avocados, helping them retain freshness and color. Guacamole can be stored for 3-6 days in the fridge.





Potatoes, chile and cheese. Yes, please.


  • 1 ½ pounds Russet Potatoes, skinned and sliced thin

  • 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


Mix together the chile, cream, grated cheese, butter in a pan over low heat. Add salt and pepper.

Preheat oven to 350° while you butter of a baking pan. Then line the bottom with half of the sliced potatoes. Cover the potatoes with the mix of cream, chiles, butter and cheese. Repeat the layering as above using the remaining ingredients. Bake for 40-50 minutes until the top is golden brown.