And that put readers on red alert....
See also: - Red alert! Charlotte Saenz's recipe for great red chile - Review: Curtis Park Creamery serves up Mexican food in endless combinations -- Photos: A closer look at Curtis Park Creamery
Says Denver Dave:
I love New Mexico red (grew up there) -- it bears no resemblance to what most folks in El Norte consider to be chili. It can also be ferociously hot. If you can't handle green you won't be able to handle the "real deal". I make my New Mexico red pretty much the same as Charlotte's but why use shortening when you can use lard? I also cook the lard flour combination until it is a golden brown roux before adding the blended chile mixture. Cook until thicken and then I cool it and pour it over pork shoulder chunks and marinate it overnight. Bake it off the next day until the pork is tender and voila - the perfect carne adovada. That's red chile to me. Or, you can just use the sauce for enchiladas and burritos. I'm giving away too many secrets here.
What's your favorite spot for red chile? (We're looking for metro Denver, but fans of New Mexico chile are welcome to weigh in.) Post your nominations below.
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