New Mexican Posole (adapted from #NMTrue)

Servings: 8

  • 6 dried New Mexican red chile pods, stemmed and seeded

  • 1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet

  • Water

  • 2 pounds frozen posole or 1 pound dried posole

  • 2 medium onions, chopped

  • 6 to 10 garlic cloves, minced

  • 1 tablespoon plus 1 teaspoon salt, or more to taste     


1. If you will be using frozen posole, first combine the chile pods with the pork in a Dutch oven or large pot, and simmer together in 4 quarts of water for about 30 minutes. Then add the frozen posole and cook about 30 minutes more.

2. If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.

3. Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take another 30 minutes for frozen posole and at least 1 more hour if dried. Do not be surprised if it takes a bit longer.

4. Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods

Green Chile Stew

Servings: 8

  • 1½ to 1¾ pounds beef chuck or pork butt (shoulder), cut in ½-inch cubes

  • 2 medium onions, diced

  • 4 garlic cloves, minced

  • 1 to 1¼ pounds red waxy potatoes, peeled or unpeeled, and diced

  • 5 cups beef or chicken stock

  • 1½ tablespoons salt or more to taste

  • 3 cups 505 Southwestern brand Hatch Valley Roasted Green Chile sauce

  • 1 cup corn kernels, fresh or frozen, 1 cup carrot chunks, or 1 diced red bell pepper, optional


  1. Sear the meat in a Dutch oven or large heavy saucepan over medium-high heat until it browns and liquid accumulated from the meat mostly evaporates.

  2. Stir in the onions and garlic and cook for several minutes, until the onions become translucent. Pour in stock and scrape the mixture up from the bottom to loosen browned bits.

  3. Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours.

  4. Stir in the chile and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together.

  5. Ladle into bowls and serve hot.


Servings: 12

  • 1½ cups all-purpose flour

  • ½ cup whole wheat flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon sugar, optional

  • 2 teaspoons vegetable oil, vegetable shortening, or lard

  • ¼ cup milk or evaporated milk, at room temperature

  • ½ cup lukewarm water or more as needed

  • Vegetable oil for deep frying

  • Honey

  1. Stir together the flour, salt, baking powder, and the optional sugar in a large bowl.

  2. Work in the oil, using clean fingers to combine. Add the milk and water, working the liquids into the flour until a sticky dough forms. Pour in a bit more water if the dough isn’t sticking together as a rough shaggy mess.

  3. Knead the dough on a lightly floured surface vigorously for 1 minute. The dough should be soft but feeling a bit sturdy and no longer sticky.

  4. Let the dough rest, covered with a damp cloth, for 15 minutes. Divide the dough into 3 balls, cover the balls with the damp cloth, and let them rest for another 15 to 30 minutes.

  5. Roll out each ball of dough on a lightly floured surface into a circle or rectangle approximately ¼-inch thick. If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough more.

  6. Trim off any ragged edges and discard them. To avoid toughening the dough, try to avoid rerolling it. Cut each portion of dough into 4 wedges or smaller rectangles.

  7. Heat at least 3 inches of oil in a heavy, high-sided saucepan or skillet to 400° F.

  8. Slip 1 or 2 dough pieces into the oil. After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface.

  9. Once they start bobbing at the top, carefully spoon oil over them for the few seconds it will take until they have fully puffed. Turn them over (we like a long-handled slotted spoon for this) and cook just until they are golden. Drain.

  10. Arrange the sopaipillas in a napkin-lined basket and serve immediately with honey. Tear a corner off your sopaipilla to let steam escape, drizzle honey through the hole into the hollow center, and enjoy.