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 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!
New Mexico Red Chile Pork
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!
New Mexico Red Chile Pork
Tender pork marinated in red chile and cooked in a slow cooker makes for a super easy, super delicious New Mexican pork that pairs well with tortillas
Ingredients
- 3 - 4 lbs pork roast
- 14 oz red chile puree
- 1 onion diced
- 3 cloves garlic minced
- 1 cup water
- salt and pepper to taste
Instructions
-
Add all ingredients to a slow cooker. Cook on low for 8 hours. Shred the pork, stir well, and enjoy!
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!
Love your page! Thank you, I can’t wait to try this!
Can you tell me how to make red Chile purée? Is this made with Chimayo Chile’s?
Hi Diane – check out the recipe near the bottom of this post – it shows how to make red chile from dried chile pods: https://www.newmexicanfoodie.com/instant-pot-carne-adovada/
I have hatch red chile powder. How can I use that in this recipe instead of the purée?becky
Hi Becky – I haven’t ever made a red chile sauce from the powder, but Made in New Mexico has a recipe that looks tasty! Check it out: http://www.madeinnewmexico.com/blog/definitive-red-chile-sauce-recipe/
I love your recipes just love them!!! Keep them coming please
Melody – thank you!! <3
What do you eat this on ? Not sure if that is a flour tortilla ?
The picture shows a small flour tortilla, but I have enjoyed this on both corn and flour. It’s great either way!
I am growing New Mexica red chilles this summer, so my questions are–
1.) Can I use fresh NM chiles in this dish? and if so,
2.) do char and skin them, remove the seeds, and then puree them?
Thanks so much– I am not really a cook, more the gardener in the operation here… but even though I am a southerner (Montgomery, Ala, and Memphis) I’ve spent some time in NM and still crave the food— I want this dish!!
Hi Crissy – hmm, I have never tried making red chile sauce with fresh chilies before, but I would guess charring them and pureeing them would work well – since that is often what I do with green chile. You could also dry your chilies to preserve them, if you end up growing a lot. Here’s how to do that: https://www.chilipeppermadness.com/preserving-chili-peppers/drying-chili-peppers/
If you try this recipe with fresh chiles, please let me know how it turns out!