Red or Green | An Inspired Cook

Category: Red or Green
- Red Chile Pork Posole
  
  Posted at 2:55 pm by NativeNM, on December 17, 2025
  This year I am recognizing New Mexico’s traditional meals that are celebrated around the holidays. Whether it’s Thanksgiving, Christmas or New Years, posole represents the celebration of life’s blessings. It’s a pot of hearty stew made of pork or chicken with hominy and red or green chile. It’s one of those things I look forward to every holiday season. The pork is seasoned, then simmered in broth for several hours until the pork begins to fall apart when stirred. I made the red chile base from dried NM Red and Guajillo chile pods which makes a vibrant red sauce which is then added to the pot of stewed pork and hominy. It’s tastes like comfort in a bowl. It’s enough to feed a crowd or can be frozen to enjoy another day. Whatever your traditions, I hope you enjoy a wonderful holiday season!
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Soups, Stews and Chili | 0 Comments | Tagged New Mexico Red Chile Posole, New Mexico Traditions, Red Chile and Pork Posole, Red Chile Posole
- Chile Relleno Casserole
  
  Posted at 9:15 am by NativeNM, on December 12, 2025
  A baked chile relleno casserole is an easy way to make rellenos without sacrificing the flavor of individually fried rellenos. This casserole has layers of meringue like egg batter, a layer of NM Green Chiles and grated cheese before covering the chiles in another layer of batter and cheese. It’s baked in the oven and puffs up like a souffle. This casserole makes enough for a crowd, however Joe and I plan to freeze individual slices so we can have some whenever we want. Just wrap up individual portions to put in the freezer first with plastic wrap and then in aluminum foil. I’m looking forward to a slice alongside a bowl of green chile stew or posole.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Breakfast, Recipes, Red or Green, Side Dishes | 5 Comments | Tagged Chile Relleno Casserole, New Mexico Green Chile, New Mexico Green Chile and Cheese Casserole, Oaxaca Cheese
- Pork Belly Breakfast Hash
  
  Posted at 9:33 am by NativeNM, on November 7, 2025
  A couple of weeks ago we tried a new place on the west side of Albuquerque called Brekki Brekki. They are open for breakfast and lunch and have an extensive menu. I was intrigued with the “Protein Hash” options they offered. The description was a skillet of roasted potatoes, melted cheese, choice of bacon, sausage, pork belly or brisket, topped with 2 eggs, cooked your way and served with a side of green chile and a tortilla. The pork belly was so tender with a red chile glaze spooned over top that I can only describe as an ultimate pairing. The flavors were unlike anything I had ever tasted before. Each bite I was taking mental notes on how I could recreate this perfect dish. I feel like I matched the flavors of the dish using different methods, like smoking the pork belly, and creating a glaze from roasted red chiles. I’m already planning on smoking another pork belly so that I can make this breakfast again.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Breakfast, Recipes, Red or Green | 0 Comments | Tagged @Brekki Brekki, Breakfast Hash with Pork Belly, New Mexicio Inspired Breakfast, Pork Belly Breakfast Hash, Pork Belly Burnt Ends, Red Chile Glaze, Red Chile Salt
- Smoked Red Chile Pork Belly Burnt Ends
  
  Posted at 11:23 am by NativeNM, on October 31, 2025
  Pork Belly Burnt Ends are some of the most tender morsels you will ever taste. Traditionally, burnt ends are made from the tip of a beef brisket or a poor man’s version are made with chuck roast. Recently we had a taste of red chile pork belly in a breakfast dish at one of our favorite restaurants. But to create a version of that dish I needed to smoke a pork belly and make a red chile glaze sauce to coat the burnt ends. It was a challenge that I happily accepted! I picked up a 5 pound pork belly at Costco that had an even ratio of pork to fat. For this recipe I only used half the pork belly and cut it into 1 inch cubes. The pork was seasoned with a Chipotle Lime rub and set on a wire rack. Once the smoker was prepped with apple and hickory pellets, I set the temperature to 250 degrees. I placed the rack with pork belly on the smoker and spritzed it with apple juice every hour to allow it to caramelize and create that crisp outer texture. It took a little over 3 hours to reach an internal temperature of 195 degrees. They were transferred to an aluminum pan where I dotted the pork with slivers of butter and spooned the red chile glaze over top. The pan was covered with aluminum foil and placed back on the smoker for another hour. After resting for 30 minutes we unwrapped the foil and each had a bite. They were so tasty and it took every bit of willpower to not eat them all. We managed to save enough to recreate a special breakfast dish which is in the works to share soon.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Condiments and Sauces, Entree, Recipes, Red or Green | 4 Comments | Tagged #LosRoast, #Spanglish Asadero Sweet Chipotle Seasoning, @Los Roast, Chipotle Lime Brown Sugar Seasoning, Chipotle Lime Seasoning, Los Roast NM Red Chile, New Mexico, New Mexico Roasted Red Chile, Red Chile Glaze, Roasted Red Chile, Smoked Pork Belly, Smoked Red Chile Pork Belly Burnt Ends
- Green Chile Chicken Salad Wrap with Cilantro Lime Vinaigrette
  
  Posted at 10:49 am by NativeNM, on September 23, 2025
  Earlier in the summer I smoked 2 whole chickens, pulled the meat and vacuum sealed it for the freezer. I find many ways to incorporate smoked chicken into soups and salads as well as recipes that need cooked chicken like enchiladas. Smoked chicken tastes a lot like rotisserie chicken in that it is moist, tender and quite flavorful. This chicken salad reflects my NM roots with roasted green chile and fresh corn blended together with a creamy mayo and chile lime salt. There are many flavors throughout but adding a drizzle of cilantro lime vinaigrette took this wrap to another level. The vinaigrette is tangy and robust that adds to the chicken salad topped with lettuce, tomato and sliced avocado. Next time you have some leftover cooked chicken, give this wrap a try.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Burgers, Sandwiches, Paninis and Wraps, Condiments and Sauces, Recipes, Red or Green | 7 Comments | Tagged chicken, Cilantro Lime Vinaigrette, Green Chile Chicken Salad, Green Chile Chicken Salad Wrap, NM Inspired Green Chile Chicken Salad with Corn, NM Inspired Green Chile Chicken Wrap, salad
- Green Chile, Cheese and Bacon Omelette
  
  Posted at 9:41 am by NativeNM, on August 15, 2025
  It’s green chile season here in New Mexico. You may even see NM green chile roasting events near you in your state. NM green chile can be found in the grocery stores and at the farm stands around town. The roasters are fired up and the aroma of roasted chile is in the air. I recently made an omelette filled with green chile, cheese and sprinkled with bacon. The best omelettes are cooked low and slow so that they don’t become rubbery or have that brown crust. They should be light and fluffy with a bright color. It takes time and patience but it is worth it when you take that first bite.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Breakfast, Recipes, Red or Green | 4 Comments | Tagged 2 Egg Omelette, Green Chile Cheese and Bacon Omelette, NM Green Chile, NM Inspired Omelette, Omelette, Omelette with Green Chile and Cheese and Bacon
- Philly Cheesesteak
  
  Posted at 12:47 pm by NativeNM, on June 20, 2025
  Here’s another Blackstone Griddle recipe that took only a few minutes to make. The prep work was minimal and in no time I had a couple of Philly Cheesesteaks ready. I am having fun with this new griddle which heats so fast and much hotter than a grill. It doesn’t have a temperature gauge so I ordered an infrared thermometer laser gun to instantly read the temp of the griddle. It’s a must have to monitor the temperature.
  These cheesesteaks are more traditional with thinly sliced steak, sliced white American cheese, onions, mushrooms and Anaheim chiles seasoned with a simple Verde seasoning. Joe and I don’t like green bells so we always substitute a green chile of some variety in place of the green bell peppers. Feel free to make it your own as I do. Whatever you enjoy on your cheesesteak is easy to add or eliminate ingredients based on your taste buds. And toasting the steak rolls on a griddle is also a bonus, the toasted buttered roll has that slight crunchy texture but is still soft. The steak and veggies were so tender and everything tasted so good with the melted cheese holding it all together. Don’t have a griddle . . . just make these cheesesteaks in a cast iron skillet or a wok.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Blackstone Griddle, Recipes, Red or Green, Sandwiches & Paninis | 0 Comments | Tagged Anaheim Chiles on a Philly Cheesesteak, Blackstone Griddle, Blackstone Griddle Philly Cheesesteak, Philly Cheesesteak Sandwich, Steak, Traditional Philly Cheesesteak
- Mojo Pork Tacos with Chamoy Sauce
  
  Posted at 11:35 am by NativeNM, on June 10, 2025
  It’s Tuesday so it must be Taco Tuesday! Today I’m sharing the tacos I made with the leftover mojo pork tenderloin. I cut the remaining mojo pork into small chunks to make these delicious tacos with mango salsa and a drizzle of chamoy sauce. Mango and chamoy pair together like peanut butter and chocolate, they just belong together. One of my favorite snacks are dried fruit or gummy candy coated in chamoy. My sister Kat picked up a bottle of Siete Chamoy sauce that is one of the best chamoy sauces I’ve ever tasted. Kat and I are condiment junkies, we are always trying something new and she challenged me to make something with this sauce. It has sweet tones mixed with tangy and spicy notes that make these tacos so flavorful. It’s distributed across the country so most likely you will find it at your local grocery store. I think you will love it on dried fruit, fresh mango or pineapple, and also pork and chicken. And don’t forget to make a Mangonado Margarita to go with your tacos. Happy Tuesday!
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 0 Comments | Tagged @Siete Chamoy, Chamoy Sauce, Mango Salsa, Mojo Pork Tacos with Mango Salsa and Chamoy Sauce, Mojo Pork Tenderloin
- Chile Relleno Chimichanga with Chicken
  
  Posted at 1:40 pm by NativeNM, on August 16, 2024
  It’s green chile season here in New Mexico. It’s a special time of year when the chile roasters come out and the smell of roasting chile is in the air. One of my favorite things to make during chile season is chile rellano chimichangas. Traditionally they are stuffed with cheese, however I sometimes I add chicken, steak, or smoked pulled pork. Another idea is to add some farm fresh corn, fresh pico de gallo, or diced sauteed zucchini. I even fry up some pan fried potatoes to add which is always tasty. Whatever you stuff your chile relleno chimi with, it elevates the flavors for each individuals taste. Look for NM Hatch Green Chile in many grocery stores across the US. Here are some links where you can order fresh green chile to ship from New Mexico straight to your door: Hatch Chile Store, Chile Monster, or The Fresh Chile Co.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Recipes, Red or Green | 5 Comments | Tagged Chile Relleno Chimichanga, Chile Relleno Chimichanga with Chicken, Fire Roasted Salsa, Fresh Guacamole, Jan's Salsa, Lemitar Green Chile, New Mexico Green Chile, NM Green Chile
- Chicken Taco Salad
  
  Posted at 12:58 pm by NativeNM, on March 19, 2024
  If you’ve ever had a taco salad at a restaurant, it’s usually served in a flour tortilla bowl that has been deep fried or baked. It’s filled with salad and topped with seasoned ground beef, chicken, steak or pork, followed by grated cheese, salsa and a spicy ranch dressing. Sometimes I make a vegetarian version with black or pinto beans with roasted corn and avocado. I don’t have a mold to make flour tortilla bowls but I do have an alternative. I take a flour tortilla, cut it into triangles and pan fry them. They turn out light and crisp and seasoned perfectly with a sprinkle of red chile salt. I have a hard time not eating them all before they go into the bowl; they are so addictive! But with that said, fill your bowl with as many crispy fried tortillas as you wish and then top them with the rest of your salad fixings. Your going to love it! And if you want to make it healthier, just add some beans, corn, avocado or any other veggie to your salad, it’s up to you what you put in it.
  Continue reading →
  Share this:
  Pinterest
  Facebook
  Reddit
  Tumblr
  Print
  Email
  X
  Like Loading...
  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 6 Comments | Tagged Chicken Taco Salad, Fried Flour Tortillas, Oaxaca Cheese, Red Chile Salt, Salsa, Spicy Ranch Dressing, Taco Tuesday
← Older posts
- December 2025
  
  S M T W T F S
  
  1 2 3 4 5 6
  
  7 8 9 10 11 12 13
  
  14 15 16 17 18 19 20
  
  21 22 23 24 25 26 27
  
  28 29 30 31
  
  « Nov
- Previous Posts
  Previous Posts
- Recipe Categories
  Recipe Categories
- Search
  
  Search for:
- Follow Blog via Email
  
  Enter your email address to follow this blog and receive notifications of new posts by email.
  
  Email Address:
- Follow me on:
- Things I Like
- An Inspired Cook