Monroe's Red Chile Sauce - I Put That **** On Everything

 When it comes to New Mexico cuisine the struggle is real! Red chile vs green chile. For myself I follow this simple rule: red for beef and green for chicken. Pork can go either way. So far it has never let me down and I have been able to live a full and happy life.

If you happen to live outside of New Mexico like I do now, you are going to need something to add a taste of the southwest to your diet. There just isn't anything like New Mexican food and once you have had it nothing else will satisfy. If the Mexican food where you live is anything like it is here in Louisiana, then it is probably rather bland. 

That is a real problem. But alas I have the cure!

I was so excited when I learned that my favorite restaurant, Monroe's, sold their awesome red chile sauce online. 

Ever since I received my case of sauce I have been pouring it over just about everything. The rich chile flavor makes me feel as if I were back in New Mexico again. All is right with the world.

Here is a recipe from the Monroe's website:

Carne Adovada made with Monroe’s Jarred Red Chile

Ingredients:
1 Jar Monroe’s Red Enchilada Sauce
2 lbs. Pork Cushion (pork butt) trimmed
1 pinch (approx. 1/32 teaspoon really just a pinch) ground oregano
1 can (approx. 16 oz.) chicken broth

Cut pork into cubes or chunks approximately the size of golf balls and put into a sauce pan. Add Monroe’s Red Enchilada Sauce, chicken broth, and oregano. Cook on low to low-medium flame for approximately 2 hours stirring occasionally. Pork should be tender and fall apart with slight pressure from a stirring utensil or a pinch of the fingers when done. Add small amounts of water to keep moist if the pork needs a bit more cooking time. Consistency should be meaty and juicy at the same time.

Use your Carne Adovada to make burritos, tacos, enchiladas or Nachos. It also tastes great served with eggs in the morning.

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