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Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have “bloomed”. -
This is a special blending of two of the worlds best tasting chiles. Both grown in New Mexico, it combines the chiles grown in the famous Hatch Valley and the scarce chile from the area of Chimayo.
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We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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A classic Southwestern dish of slow-cooked pork marinated in a special spice blend (we recommend 12 hours for the tastiest results).
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Add some spice to your posole with our unique spice blend.
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Posole is a thick soup that is hearty enough to serve as a main course. Cook with beef, pork or chicken for a traditional Southwestern meal.
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Give your tacos and burritos an authentic taste with our special spice blend.
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We use only the finest New Mexico green chiles for this one. An essential for Southwestern cooking. Also available roasted and then either dried or frozen – ask us for more details.
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You don’t have to wait for Christmas to enjoy this salsa. It’s a term we use out west when we combine red and green chiles, we also call this our Salsa Santa Fe. This is a super simple (and delicious) salsa – just add chopped tomatoes and onions or a can of chopped tomatoes, let it sit for 15 minutes and it’s ready to go.
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Hatch, New Mexico at home! Chiles from the famous New Mexico Hatch Valley make this salsa extraordinary.
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This is a special meal that is made even better with Los Chileros blend of traditional white and blue corn posole with chiles and other spices. Served throughout the Southwest, posole is a main dish or is used as an accompaniment to other southwestern dishes.
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Great for baked or grilled chicken – just rub on and cook. This is our famous Green Chile Rub renamed Chicken Fantastico! because it is such a standout on grilled or baked chicken. -
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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A classic Southwestern sauce that is good with just about everything.
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Enjoy fajitas at home with our fajita marinade mix. Just mix with water to create a flavorful southwestern marinade for chicken or beef.
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We added a touch of lemon to this herb & spice blend, making it a natural for chicken or fish.
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A chile classic! Great with all grilled meats and vegetables.
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Native to Mexico, Mexican oregano has notes of mild licorice and citrus, but shares the basic pungent flavor of the more common Mediterranean oregano. Mexican oregano is a necessary ingredient in the preparation of many Southwestern dishes. “Just a pinch will do.”
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Creamy and full of flavor, this soup combines the great flavors of green chile and chicken, with several delicious vegetables for a robust, comforting taste. The subtle spicy taste of New Mexico's Hatch Valley green chile in a chicken base makes a soup full of flavor contrasts. Easy to prepare, this soup will garner lots of compliments and be on everyone’s favorite list.
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Not a lot of heat but incredible taste. Just mix with oil & water or red wine. Great with steak but try it with fish & pork, too. Not everybody is a Georgia O'Keefe fan so this is also sold under the name Creole Rub. -
Taste the roasted, nutty flavor of blue corn when you place these pancakes and waffles on the table. This classic Southwestern dish uses roasted blue corn and combines it with just the right ingredients to become the star of your breakfast table. Optionally, you can add pine nuts (piñon), blueberries or your favorite extra ingredients. Blue Corn waffles and pancakes are a taste tradition of the Southwest. -
A combination of our Blue corn, Crimson red, and White popcorn kernels. When popped, it all turns white, but it sure does taste good.
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The special blend of red and green chiles makes this a favorite. In the southwest, this is also called Christmas Salsa.
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One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato.
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We combine New Mexico and Arbol chiles for this one so you’ve got a bit of heat (add some habanero powder if you’re feeling crazy) with a good depth of flavour. It’s our choice for making a traditional chuckwagon chile – just add Santa Fe Chile Seasoning to cubed or ground beef. Kidney beans, grated cheese, sour cream and tomatoes all optional extras.
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Not only is red sauce a natural for enchiladas, it can also stand up to strong flavors such as game, red meat, and grilled food.
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One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato. -
Here is a meal that talks Southwest from the moment you put it on the stove. The rich aroma of Hatch Green Chile flavors each spoonful and awakens the taste buds with its mild but spicy infusion.
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Makes light, fluffy popcorn with just a hint of roasted, nutty flavor. No need to add any extra seasoning – this tastes great just as it is.
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How easy is this? We’ve combined all the spices, so you just add avocados and fresh lime juice (and chips of course!).
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When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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Crushed New Mexico red chile adds a distinctive flavor to salsas, soups and rubs. Dried red chile pod ground to a crushed form are used to make chile con carne or red chile enchiladas.
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Makes a delicious corn bread. Add crushed red chiles for an added bite.
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A culinary classic that allows you to determine just how thick and spicy your chili will taste.
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Achiote is one of Mexico’s most popular ingredients because it gives food an amazing earthy flavor and a spectacular red hue. Smear over fish and grill or rub into pork before braising or roasting. Dilute with vinegar or olive oil to create a marinade for just about everything.
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Frequently used in Southern Mexico, this herb has an untamed flavor that goes very well in stews and with seafood. It is often cooked with beans of all types to reportedly reduce their gaseousness. Epazote is also used in making tea.
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Add chopped onions, tomatoes and cilantro or a can of stewed tomatoes and you have a mighty tasty salsa.
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A name that reminds you of Dr. Seuss, but a flavor that is pure Southwest. The great nutty taste of the blue corn combined with the zing of the green chile will compliment almost anything.
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This mix has a depth of flavor thanks to a careful blend of three chiles (including the smoky chipotle). Great as a marinade or dry rub.
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All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
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Give blackened food a southwestern flair with this rub mix. Ideal for fish, chicken, beef or pork.
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Enjoy the taste of the Caribbean with our jerk mix. Generously rub on chicken or pork and grill or bake.
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A fiery little pepper, the Pequin is also known as the bird pepper and is a favorite for spicing up sauces, salsas, and other dishes. It has a sweet, slightly smoky flavor with hints of citrus, corn, and nuts. -
A mild rub that packs a lot of flavor.
Any of which will enhance the flavor of your recipe,
or make the presentation of your dishes memorable.
Whether it is whole, powdered, or frozen,
the chiles from Los Chileros are all hand sorted
to make sure you get only the best.
