new mexico red chili recipe

Written ByJenny Smyth Posted on
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The Best new mexico red chili recipe

New Mexico red chili is a staple in our household. It’s a dish that’s deeply rooted in the state’s culture, and it’s something that my family and I look forward to making every week. The rich, bold flavor of the chili is a result of the careful balance of spices, which include ancho chilies, garlic, and cumin.

We make it with ground beef, but you can also use ground turkey or chicken if you prefer. My kids love helping me prepare the ingredients and stirring the pot as it simmers away on the stovetop. The aroma that fills the kitchen is incredible, and it always gets everyone excited for dinner.

Over the years, I’ve experimented with different variations, but this recipe remains our favorite. It’s hearty, comforting, and perfect for a chilly evening or a special occasion like a family gathering. We love serving it with a side of crusty bread or over rice.

My husband swears that it’s even better the next day after all the flavors have melded together. I agree! As for me, I appreciate how easy it is to make in large batches and freeze for later use.

This recipe has become a staple in our home, and I’m sure it will be in yours too once you try it out.

New Mexico Red Chili

New Mexico Red Chili

4.7 from 1441 votes

A rich, earthy red chili made from dried New Mexico chiles and tender pork. This authentic New Mexican dish is simmered with garlic and oregano for a deep, complex flavor.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili Base

8 dried New Mexico red chiles, stems and seeds removed
4 cups water
2 tablespoons vegetable oil
1 1/2 pounds pork shoulder, cut into 1-inch cubes
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon salt, or to taste
2 tablespoons all-purpose flour

For Serving

Cooked rice or warm flour tortillas
Chopped fresh cilantro
Diced white onion

👨‍🍳Directions

1Place the dried New Mexico chiles in a medium saucepan and cover with 4 cups of water.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes until the chiles are soft and pliable.
3Remove from heat and let cool slightly.
4Transfer the softened chiles and 2 cups of the cooking liquid to a blender.
5Blend on high until smooth, about 1 minute.
6Strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible.
7Discard the solids.
8Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
9Add the pork cubes in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
10Remove the pork with a slotted spoon and set aside.
11Reduce heat to medium and add the diced onion to the pot.
12Cook for 4 to 5 minutes, stirring frequently, until the onion is translucent and softened.
13Add the minced garlic, dried oregano, and ground cumin, and cook for 1 minute until fragrant.
14Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.
15Pour in the reserved chile puree and stir well to combine, scraping up any browned bits from the bottom of the pot.
16Return the browned pork to the pot along with any accumulated juices.
17Bring the chili to a gentle simmer over medium heat, then reduce heat to low.
18Cover and cook for 1 hour, stirring occasionally, until the pork is fork-tender and the chili has thickened.
19Season the chili with salt to taste.
20If the chili is too thick, add a little water or broth to reach your desired consistency.
21Serve hot over rice or with warm tortillas, and garnish with fresh cilantro and diced white onion.

🔧Equipment

Large pot or Dutch oven
Blender or immersion blender
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 22g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 30g

📝Notes

For a milder chili, remove all seeds and membranes from the chiles. For extra heat, add a dried arbol chile to the simmering liquid. This chili tastes even better the next day after the flavors meld.

Watch Video Of How New Mexico Red Chili Works

This New Mexico red chili recipe is always a good idea for family gatherings because it is simple to make and everyone can customize their plate. I love that I can make a big batch and store it for busy weeknights.

Serve it over enchiladas, with a side of beans and rice, or even on top of a breakfast burrito for a hearty meal. Leftovers taste even better the next day, and it reheats beautifully in a pot or microwave.

This recipe has become a favorite in our home, and I hope it becomes one in yours too.

❓ Frequently Asked Questions About New Mexico Red Chili

Q: What is New Mexico red chili?

A: New Mexico red chili is a type of stew made with ground meat, chilies, garlic, and spices. It’s a staple in New Mexican cuisine and is often served at family gatherings and special occasions.

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