You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
This recipe's simplicity belies its succulent, complex taste.
This basic red chile sauce, or chile colorado, is eaten all over New Mexico.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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