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red-chile-pork

This is the recipe to our world famous red chile! First prepared at La Posta de Mesilla by Katy Griggs' mother (who was kind enough to do the cooking on our first day open in 1939). Use this as the base for most Red Chile dishes, like the Red Chile con Carne (pictured above). We hope you enjoy it! This recipe is also featured in our La Posta de Mesilla Cook Book, written by Katy Griggs in 1972! Get your copy in our gift shop or call and order one today!

12 pods Dried Red Chile
2 cups Water
1 tsp Salt
2 Tbs Pure Lard or Vegetable Oil
1 Tbs Flour
Tomato Juice or Water

Wash chile pods, removing stems and seeds. Bring chile pods and water to boil, reduce heat and allow to steam 10 minutes or longer. Pour into blender then liquefy. Strain sauce through a colander or sieve. Add salt to taste. Heat lard (quite hot) in frying pan, then add flour and mix quickly. Pour in chile sauce and stir until thickened. Add tomato juice or more water if needed.

Find more of our recipes in our collectible La Posta Cook Book, available online now!