Carne Adovada (Marinated Pork)

4 pounds Pork Roast, cut up
3 Garlic cloves, crushed
2 teaspoons salt
4 bay leaves
2 14 oz Albuquerque Tortilla Company Red Chilie

Sprinkle meat with salt. Add garlic and oregano to blended chile and meat and marinate in refrigerator 6-8 hours or overnight. Cook in the oven at 350 degrees until meat is done, about one hour. Potatoes may be marinated with the meat. Serves six.

"Verde" Papas con Chile Verde (Green Chile Potatoes)

2 cups potatoes, peeled and thinly sliced
2 tablespoons shortening
1/4 cup chopped onions
2 cups water
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 14 oz Albuquerque Tortilla Company chopped green chile (or to taste)

Brown potatoes in shortening in a medium-sized skillet at medium heat. Add onions and seasonings and cook until onions are tender. Add green chile and water and simmer for 15-20 minutes at low heat.

Chile con Queso
(Chiles with Cheese)

1 14 oz Albuquerque Tortilla Company chopped green chile
5 tablespoons oil
1 medium onion, thinly sliced
1 medium tomato, skinned
3/4 cup milk
3 tablespoons water
1/2 pound muenster or mild chedder cheese
1 1/2 teaspoons salt

Heat the oil and cook the onion, without browning, until it is carmelied. Sliced the tomato thinkly and add it with the green chile and onion. Cover and cook over a medium flame for about 8 minutes. Add the milk and water and let the mixture cook for a few minutes. Just before serving, cut the cheese into thin slices and add to the chile mixture. Serve as soon as the cheese melts.

Chicken Tacos

1/4 cup green onion; chopped
1 tablespoon shortening
2 cup cooked chicken, shredded
8 oz Garduno's salsa
1 each Salt to taste
1 package Taco shells
1 cup grated cheddar

Optional toppings:
Chopped lettuce
Chopped tomato
Sour cream
Guacamole

Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

Red Chile

Chile Pods
1 TBSP. Shortening
1/4 lb. cubed pork or beef
1 TBSP. Flour
1 1/2 Cups Water
Pinch of Oregano, Garlic and Salt

De-seed and wash pods. Place in a saucepan and bring to a boil for 3 minutes. Place pods in a blender for approx. 4 minutes with 1 cup of water. In a seperate sauce pan melt the shortening. When melted add cubed pork or beef and brown. Add flour and 1/2 cup of water, oregano garlic and salt to taste. Bring to a boil, then simmer for 5-7 minutes. Suggested Use:
Over Enchiladas, burritos, tamales, huevos rancheros or your favorite food.

Red Chile Sauce

1/4 lb. Pork or Beef (1/4" cubed)
1 TBSP. Shortening
1 TBSP. Flour
1 1/2 Cups Water
1/4 oz. Red Chile
1 TBSP. Salt
1 Clove Garlic Crushed OR 1/4 TSPN. Garlic Powder

Optional Ingredients:
Pinch Oregano

Melt shortening in hot sauce pan. Add meat and flour, brown. Add water, chile and spices. Bring to boil then simmer for 15 minutes.

Suggested Use:
Over Enchiladas, burritos, rellenos and huevos rancheros.