Red Chile

As an homage to our new home, Albuquerque, NM, my first recipe published on this blog is for Carne Adovada (AKA red chile-braised pork). Never thought I’d be cooking with chiles, much less straight up New Mexican Hatch chiles, having come from the heart of “meat and potatoes” in Minnesota. There, “heat” is defined by “mild” Italian sausage.