Serves: 5
Total Calories: 260
Sauté the pork, onion, and garlic. (If not using meat, use 1 teaspoon canola oil or olive oil.) Add the flour and salt and stir. Add the chili powder and continue to stir for 2–3 minutes. Add the liquid and cook for 20 minutes. Serve alone, over fried potatoes, or as a sauce for burritos and enchiladas.
Fun Fact: Kitt Peak National Observatory in the Quinlan Mountains of the Arizona-Sonoran Desert has the world’s greatest concentration of telescopes for stellar, solar, and planetary research.
This Chimayó Red Chile recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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