How to Make Mexican Red Chile

Mexican red chile is a simple dish that's a staple in many Hispanic families. It's a traditional meal served with beans and flour tortillas. This red chile also makes enchiladas and you can serve it as gravy to pour over mashed potatoes. It's now quick and easy to make with frozen red chile so you can share this Mexican meal with your family anytime.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 tbsp. Lard or bacon drippings
• 2 tbsp. Flour
• 1 lb. Pork shoulder roast, cubed
• 14 oz. Container of frozen red chile, such as Bueno, thawed
• ¼ tsp. Dried oregano
• 3 Cloves minced garlic
• 1 tsp. Salt

1. Heat lard in large saucepot over low heat. Add flour to the lard and continually stir the flour mixture until it becomes golden brown. Do not undercook the flour because it will ruin the taste of the chile, but be careful to not burn the flour either.
2. Add cubed pork to the flour mixture. Turn heat up to medium high and fry the pork quickly in the flour, coating meat with the flour and cook until browned.
3. Pour in a container of red chile to the saucepot along with the oregano, garlic and salt.
4. Fill the empty chile container with water and use a spatula or fork to scrape any left over chile from the container. Add water to the chile sauce and repeat so two containers of water have been added.
5. Bring heat to medium low and slow boil the sauce for 30 minutes or longer to complete the Mexican red chile.

Tips & Warnings

• To make enchiladas, simply add the meat into cooked corn tortillas with a little cheese, roll them and place into a baking dish. Smother with the sauce and sprinkle the top with cheese and onions. Bake at 350 degrees until heated through and cheese is golden and melted.