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New Mexico Recipes: The Red Chile, the Posole, and the Braise, Transcribed From Their Sources

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Ingredients
  

  • 24 dried red New Mexico chiles
  • 4 cups beef stock, chicken stock, or water
  • 2 tablespoons bacon grease, lard, or vegetable oil
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 teaspoon Mexican oregano
  • Salt, to taste
  • Honey (optional, to correct bitterness)

Instructions
 

  • Roast the chiles in a dry cast-iron skillet over medium heat, in batches, until they soften and turn aromatic. Cool, then remove stems and seeds.
  • Transfer chiles to a deep saucepan, pour the stock or water over them, bring to a boil, then reduce and simmer for about 10 minutes.
  • Remove the pan from the heat and let the chiles rest, about 15 minutes, so the skins loosen.
  • Puree the chiles with their liquid, working in batches.
  • In the skillet, melt the fat over medium heat, add garlic and flour, and cook stirring until golden.
  • Add the pureed chiles, stir quickly as the sauce spatters, reduce heat, add oregano, and simmer for 5 minutes. Salt to taste; add a teaspoon of honey if bitter.