By Marie Yniguez

Red chile and meat is my favorite holiday dish because at every family gathering, someone makes this. It was always on the stove at Grandma’s and still is at my mom’s whenever we visit. When we’re hungry, we grab a bowl of this chile and meat and some slices of cheese, and eat.

This dish is “home” in New Mexico for me. It just makes you feel warm inside. There is no better gravy than New Mexico red chile. Everyone uses the same ingredients, but it comes out tasting different. No two chiles are alike.

Chile Rojo Con Carne

Servings: 4
Author: Marie Yniguez


  • 1 1/2 pounds pork cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon flour
  • 8 ounces of whole red chile pods seeded and stemmed
  • 4 cups warm water
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried oregano


  • Place chile pods in a large bowl; cover with warm water and soak until soft but not falling apart. Transfer to a blender, reserving some of the water to use as needed. Add only enough water to be able to get a smooth puree.
  • While chile pods are soaking, heat a large skillet; add vegetable oil. Over medium heat, add cubed pork and cook until browned. Sprinkle pork with flour and cook an additional 3 minutes.
  • Add the blended red chile sauce, salt, garlic, and oregano to pork; stir. Cover; cook pork on low heat until tender, about 1 1/2 hours. Season to taste. Serve with fresh tortillas.

About Marie Yniguez

Chef Marie Yniguez was born in Albuquerque and raised in both Hurley and Albuquerque. Chef and owner of Slow Roasted Bocadillos in Albuquerque, she is a New Mexican with deep roots and a huge heart for her community. She shows her gratitude by participating in local fundraising events and through food donations and sponsorships. She is family-oriented and shares her stories and more on her Con Familia Facebook page.

Chef Marie has appeared on many Food Network shows, exhibiting her New Mexican cooking and her ability to stay calm and creative no matter what life throws her way. She has developed a variety of cooking styles in her life, but what keeps people returning to Slow Roasted is Chef Marie’s flair for flavor and commitment to sourcing local, quality ingredients.

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