My adovada recipe comes courtesy of Rocky Durham, culinary director at The Santa Fe School of Cooking, who knows his way around chiles — fresh and dried. The first time I made it, I was so impressed ...

1. Rinse and dry the chiles, then toast them in a dry cast-iron pan over medium heat until they puff a bit and become fragrant, 2 to 3 minutes. This probably will need to be done in batches. Cut the ...

This exciting recipe from Milk Street uses Mexico chilies that provide a mild earthiness and subtle sweetness. The recipe also incorporates guajillos, which add a fruity quality and hints of smoke.

As they are ground, dried red chilies release an aroma that is “so sweet, so pungent,” said David Tanis, co-chef of Chez Panisse, in his new book, Heart of the Artichoke (Artisan). Just the thought of ...

1. Preheat the oven to 350 degrees. Heat oil in a large skillet and brown pork in batches over medium-high heat, then set meat aside. Add onion to the skillet and saute until golden. Add garlic and ...

The beauty of most regional cuisines lies in the many variations of recipes passed down through generations, as is the case ...

If there was a singular dish that stood out as a New Mexico staple, Carne Adovada just might be it. This Southwest-style stewed pork dish features a bold spiced sauce made from dried chiles and ...