HOW TO MAKE RED CHILE SAUCE FROM CHILE POWDER: Easy, Versatile Recipe Ready in Minutes
If you know me, I'm kind of a chile snob. 99% of the time I make my red chile sauce from New Mexico red chile pods. But, in a pinch, I will make red chile sauce from chile powder. And since many of you don't have access to chile pods and have requested I show you How to Make Red Chile Sauce from Chile Powder, I decided to share this easy, versatile recipe that can be ready in just a matter of minutes.
To start, it's important that you know your own heat tolerance, and that you buy chile powder that has the right level of heat for you. You should be able to find it in hot, medium or mild. Knowing those two things, you can adjust the amount of chile powder you will be using. But all things being equal, 2 Tbsp. is right about where you should be. If you find that it's too spicy, or doesn't have enough of a kick, then make note of it, adjust your amounts, and make another batch. The good thing is, it's so easy, you can customize it perfectly in no time! You can also cook the sauce to achieve your preferred level of thickness. If you should accidentally cook it too long and it gets too thick, no worries. Just add a little more water and you'll be good to go!
Red Chile Sauce from Chile Powder
2 Tbsp. all purpose flour
2 Tbsp. red chile powder (or adjust to your liking)
2 cups water
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. ground oregano
salt to taste (typically between 1/2 to 1 tsp.)
Heat skillet or sauce pan on stove over medium high heat. Add in flour and continuously move around with spoon until it turns a light brown. Add in chile powder and mix to combine. Pour in water and stir until flour and chile and dissolved. Add in garlic powder, cumin, and ground oregano. Mix well and bring to boil. Lower heat and continue cooking another 5 to 10 minutes until sauce thickens to your liking. Add in salt to taste, and your red chile sauce is done and ready to use in any of number of dishes.
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1:35 Casa de Fro
THE BEST CARNE ADOVADA RECIPE: Delicious, Fork Tender, Braised Pork in New Mexico Red Chile
Whether you spell it ADOVADA or ADOBADA, this delicious, fork tender, braised pork in New Mexico red chile is one of my absolute favorite recipes. It's also one many of you have requested. And while there are many ways to make Carne Adovada, this is how I like it best. If you start with good chile, you don't need to add a whole lot of other ingredients to it. Read on for the recipe.
Carne Adovada
5 lbs. pork butt/shoulder, cut into 2 pieces
1-12 New Mexico red chile pods (choose hot, medium, or mild)
4-5 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste
2 bay leaves
*flour, optional
Cut pork meat into 2 pieces, season with salt, cover and place in refrigerator while you make the chile sauce.
Remove stems and seeds from chile pods. Rinse quickly to remove any dirt. place in bowl and pour very hot water over chile pods. (I like to boil water for this part.) Let sit approx. 15 minutes so that chile rehydrates and softens. Drain water from chile, but reserve chile water for later. Place chile in blender, along with garlic, oregano, cumin, and about 1 tsp. salt. Add between 2 and 2 1/2 cups of the chile water and blend until sauce is completely smooth. (You will not have to run your chile through a sieve if you blend long enough.) Set chile aside.
In a large dutch oven (or oven-safe pot with a lid), place enough oil to coat the bottom of the pan and heat on stovetop at medium high. If you choose, coat pork meat with a sprinkling of flour before frying them in pot. You don't need to cook fully, just enough to brown all the sides. Then pour in the chile sauce. Let it reach a boil. Place bay leaves on top, cover and lower heat. Let it continue to simmer 10-15 minutes. Meantime, preheat your oven to 325º.
Then place your pot in the oven, with the lid on, and let the carne adovada braise for 2-3 hours. The longer you leave it, the more tender the meat will be.
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How to Make New Mexico Style Chili Verde!!!
Roasted Chilies, Onions, Garlic, Spices, and Pork Shoulder! All cooked down together for hours to create a beautiful blend of flavors that make up New Mexico Style Chili Verde, or Green Chili. Its easy to make, and oh so very delicious!
New Mexico Style Chili Verde
4 pounds Pork Shoulder, cubed in 2 inch pieces
3 medium onions, sliced
1 head garlic, peeled and rough chop
1 bunch cilantro, rough chop
5-6 sprigs fresh oregano, or 1 Tbsp dry
1 Tbsp whole Cumin
1 Tbsp whole Coriander
3 Bay leaves
3 Anaheim or Hatch Chilies
3 Poblano Chilies
1 Jalapeño (if yo want more heat)
4 cups Chicken Stock
salt and pepper
Roast your chilies over an open flame on your gas stove, or grill. Or you can do them under the broiler, turning them to make sure they get charred bald all the way around. Transfer to a bowl and cover in plastic wrap. Let steam for 20-30 minces, then peel and remove seeds and pith, chop.
Heat a heavy bottomed pan like a Dutch oven, over medium high heat, and adda splash of oil. Season your pork well with salt and pepper, then working in batches, brown the pork on all sides. Transfer to a plate, and continue to brown all the pork.
In a dry saute pan, toast the coriander and cumin till just fragrant, grind to a powder in a coffee grinder or mortar and pestle.
Once all the pork has been browned, add your onions, garlic, and bay leaves to the pan. Saute for 5 minutes till the onion have just started to soften. Add the oregano, cilantro, and dry spices to the pan, and saute for 2 minutes. Add the roasted and chopped chilies (and jalapeño if using), stir to incorporate.
Add the pork and all juices back to the pan, add with the chicken stock and cover teh pan with a lid. Transfer to a 250 degree oven and cook for 3 hours.
Remove the pan from teh oven, and using two forks, shred the pork.
Serve with fresh cilantro on top, and cornbread on the side!
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CHILE COLORADO CON CARNE: Delicious Recipe Made from New Mexico Red Chile Pods
Chile Colorado Con Carne (Red Chile with Meat) can be made with any kind of meat. In this video, I make it with beef. What makes this recipe so delicious is the chile sauce made from New Mexico Red Chile Pods. Read on for the recipe.
2 lbs. beef or pork, cut into small cubes.
salt to season meat
approx. 2 Tbsp. flour (optional)
approx. 10 New Mexico red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin (optional)
salt to taste (approx. 1 tsp.)
2 bay leaves
Remove stems and seeds from chile pods. Place chile pods in seive with bowl or pan underneath to hold water. Pour boiling water over chile pods and let them soak 15 minutes, allowing them to rehydrate or become soft. Remove chile pods from water, but reserve water for later. Place softened chile pods in blender or food processor. Add garlic cloves, oregano, cumin, and salt. Then take 3 cups of the reserved chile water and pour it into the blender. Pureé until you no longer see flecks of chile circling around the blender and you're left with a smooth red sauce.
In separate bowl, season meat with salt and sprinkle with enough flour to coat the outsides. Mix to combine.
Heat a large saucepan or skillet with enough oil to coat the bottom of the pan. Once heated over medium high heat, add in cut pieces of meat being careful not to overcrowd the pan. You may need to do this in increments in order to allow meat to brown on all sides. Once meat is cooked, pour in red chile sauce and let it come to a boil. Then lower heat, cover, and let simmer additional 30-40 minutes until the meat becomes tender.
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1:40 Latin Sky - Neil Cross
4:53 Fiesta
HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!
How to Make New Mexico Red Chile Sauce | The Busy Abuelita
Enjoy this Traditional New Mexico Red Chile Sauce on everything from enchiladas to burritos to tamales.