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.
-
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.
-
Corn husks are the traditional wrappers for tamales. These husks only need to be immersed in water for a short time until they are soft, pliable and ready to use.
-
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.
-
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 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.
-
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.
-
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. -
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
-
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.
-
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.
-
Chile Cascabel looks like a reddish-brown bell and rattles (its name literally means “rattle”) when you shake it. This chile is a favorite for sauces and soups. -
A gourmet meal in a bag? Some fancy cookbook readers may doubt it, but out here where the sky is blue and the air is pure, Los Chileros has managed to fix up some of our favorite dishes so they can be enjoyed it no matter how far you are from Santa Fe. Carne Adovada is a full-flavored Southwestern dish, traditionally made with pork, but is just as tasty with chicken or beef. Serve with our easy-to-make sopaipillas filled with honey for dessert and you got an authentic Southwestern meal that will draw raves!
-
A tough choice but probably three of our favorite salsas. Our Salsa Roja, Salsa Santa Fe, and Chipotle Salsas are all great with chips but for something different, try them with eggs, baked potatoes, or steamed vegetables.
