New Mexico Chile Powder Recipe

Glutenfree Enchilada Sauce (Low Carb Recipe) Low …

WebMar 4, 2021 · Instructions. Put all of the ingredients into a medium to large frying pan on medium heat. Simmer gently, stirring occasionally, until the …

Rating: 4.9/5(17)
1. Put all of the ingredients into a medium to large frying pan on medium heat.
2. Simmer gently, stirring occasionally, until the red enchilada sauce has reduced by one cup and there are about two cups are left. (The burner heat may need to be adjusted) The sauce will be thin but flavorful. It thickens-up in the oven as the enchiladas cook and thickens up when refrigerated. Enchilada sauce should NOT be thick like pasta sauce.

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Red Chile Sauce from Powder MJ's Kitchen

WebApr 6, 2014 · Add the remaining ingredients (except for the sugar). Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the …

1. Heat the fat in a sauce pan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
2. Add the red chile powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don't go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
3. Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
4. Add the remaining ingredients (except for the sugar).

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New Mexico Green Chile Pork Stew (Chile Verde) Low …

WebMar 16, 2021 · Instructions. Heat oil in a big frying pan and brown the cubed pork loin. Meanwhile, chop the onion and garlic. Open the can of chilies …

Rating: 5/5(6)
1. Heat oil in a big frying pan and brown the cubed pork loin.
2. Meanwhile, chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Add the spices to the browned pork and stir until fragrant. Pour the pureed chilies, and their juice from the can, over the browned pork.
3. Add the two cups of water, and the liquid from the can. DO NOT ADD ANY SALT - YOU WILL BE SORRY - WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Cover the pan with the lid ajar and Simmer for 1 - 1 1/2 hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don't need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.
4. Adjust seasonings. Ladle into a bowl over cauliflower rice, over zoodles and top with a fried or poached egg (optional). Serves 8.

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