Sure, when you hear "New Mexican cuisine", you think of green chile. But did you know that New Mexico is also famous for a chile of a different color? Namely "red"? Well they are! In fact, at any NM restaurant, you’re likely to be asked the timeless question, "red or green?" after ordering your entree! You can have either one, but you’re damn sure gonna pick one, or they’ll throw your fat black ass outta there!
I live in Washington state now, which apparently has STRICT GOVERNMENTAL ORDERS to not sell any NM green chiles anywhere within state borders, which as far as I’m concerned, makes Washington state the lowest, most worthless of all the… what are there, like sixty at this point? Whatever, however many states there are, this is the worst, for this very reason.
I also had a fuckball of a time finding red chile, too, but lucked into the one grocery store in the entire Pacific Northwest that actually carried little bags of New Mexican ground red chile. And on the back of the bags was a recipe! A recipe which I followed almost exactly, except with a couple of very small modifications, resulting in:
Ben’s Famous New Mexican Pork Red Chile, Or "Red Chile With Chunks Of Pork Simmered Therein"
Are you ready? Let’s begin!
– 1/2 cup ground NM red chile. Please do not fuck around here. Make sure it’s not "chili powder" or some other nondescript "ground chile" you’re talking about here. Make sure it’s directly from NM, because NM red chiles have an extremely distinct, smoky, earthy flavor which cannot be replicated or substituted for by other ground chile products. Seriously. Do not fuck around. Or I will cut you.
– 1 lb pork shoulder, or other pork… product, cut into 1/2-inch or perhaps slightly larger, cubes.
– 2 cloves garlic, minced
– 1 tablespoon flour
– 2 tablespoons vegetable oil
– 2+ cups water
– Some salt
Heat up oil in a big saucepan!
Put pork chunks and flour in the oil, and brown it!
Put garlic, red chile, and salt to taste in there, and stir well for a minute!
Add 2 cups water, or a little more, to cover all the porks!
Simmer, uncovered, for an hour and a half to two hours or so until the sauce has thickened to a delightful consistency, and the whole dish takes on this deep, silky, vibrant red color that you didn’t know was even possible!
Now it is done! Now you can do stuff with it. What I did with it was: Heated up a flour tortilla, put some of the pork red chile in there, topped with some grated cheese, and then ATE THAT SHIT, and let me tell you, that’s some otherworldly fantastic shit there. NM food is the greatest.
Anyway, there you go. I’MA CUT YO