Red Chile Pods

from $20.00

Fresh sun-dried Red Chile peppers, ready to be rehydrate and blend into red Chile sauce used for many dishes like, carne adovada, red Chile enchiladas, tamales, etc. 100% pure sun-dried red Chile peppers. No additives, or preservatives. Grown in two different farms in New Mexico, Hatch NM & Lemitar NM.

Food safety note: When using Red chile pods in cooked dishes (especially leftovers, sauces, soups, or meats), make sure the food is reheated or cooked to an internal temperature of 165°F (74°C) before serving. This ensures the chile is fully heated through and the dish is safe to eat.

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Fresh sun-dried Red Chile peppers, ready to be rehydrate and blend into red Chile sauce used for many dishes like, carne adovada, red Chile enchiladas, tamales, etc. 100% pure sun-dried red Chile peppers. No additives, or preservatives. Grown in two different farms in New Mexico, Hatch NM & Lemitar NM.

Food safety note: When using Red chile pods in cooked dishes (especially leftovers, sauces, soups, or meats), make sure the food is reheated or cooked to an internal temperature of 165°F (74°C) before serving. This ensures the chile is fully heated through and the dish is safe to eat.

Dried crush corn (Chicos) IMG_6896.jpg IMG_6897.jpg
Dried crush corn (Chicos)
from $18.00
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Here is RECIPE to make Red chile sauce out the chile pods & a pozole recipe, ENJOY!

1. Red Chile Sauce

Ingredients:

  • 10-12 dried red chile pods (such as New Mexico or Guajillo)

  • 2 cups water

  • 3 cloves garlic, minced

  • 1/2 onion, chopped

  • 1 tsp cumin

  • Salt to taste

  1. Instructions:

    1. Remove the stems and seeds from the dried chiles.

    2. In a saucepan, bring the water to a boil and add the chiles. Simmer for about 15 minutes until they are soft.

    3. Drain the chiles and put them in a blender with the garlic, onion, cumin, and a pinch of salt. Blend until smooth.

    4. Serve this sauce over enchiladas, tacos, or grilled meats.

  2. 2. Red Chile Posole

    Ingredients:

    • 2 cups dried hominy

    • 4-5 dried red chile pods

    • 1 lb pork shoulder, cut into chunks

    • 1 onion, quartered

    • 4 cloves garlic

    • 6 cups broth (chicken or pork)

    • Toppings: diced radishes, shredded cabbage, lime wedges

  3. Instructions:

    1. Soak the hominy in water overnight. Drain and rinse.

    2. In a large pot, combine soaked hominy, pork, onion, garlic, and broth. Bring to a boil, then reduce heat and simmer for 1.5 hours.

    3. Meanwhile, prepare the red chile sauce as per the first recipe.

    4. Once the pork is tender, shred it and stir in the red chile sauce. Cook for another 20 minutes.

    5. Serve hot with your favorite toppings.

  4. These recipes highlight the rich, smoky flavor of red chile pods and are perfect for any chili lover! Enjoy cooking!