If you have been craving new mexico red chile pork, you have come to the right place.
My mom is a huge fan of everything red chile, and her freezer is never without a container or two of Bueno Red Chile. She stayed with me last summer, to help take care of my newborn, while I went back to work, and she made me breakfast every morning (aren’t moms just amazing?!).
One of her favorite things to make was red chile pork, and she would pile it on top of a flour or corn tortilla, top it with an egg, and shredded cheese. It was really quick to put together, but man… it was such a scrumptious and hearty breakfast!
My mom left after the summer, and returned to her day job (she is a teacher), but I learned a lot about tasty and quick meals while she stayed with me. Now, once a month, I will make New Mexico red chile pork, like she did, and use it to make burritos, nachos, and, of course, breakfast!
This New Mexico red chile pork is so versatile, it really can be used in a dozen ways. I think my favorite way to use it is on these carne adovada papas!
This recipe combines a tender pork roast, slow cooked in New Mexican red chile, and spices. It is a little spicy, a touch salty, and incredibly satisfying.
My favorite part of this dish is how incredibly easy it is! It only requires a handful of ingredients, all put into the crockpot, and 8 hours later, you New Mexico red chile pork!
Prep Time: 1 minute
Cook Time: 8 hours
Total Time: 8 hours
Yield: 8 servings
I love starting this dish right before bed, and letting it cook in the slow cooker overnight. Then, when I wake up in the morning, my house smells amaaazing, and breakfast is only a few minutes away!