Make It

A classic New Mexico staple — slow-simmered center-cut pork, large-can hominy, and house-made red chile. Best reheated the next day.

Dried red chile pods blended smooth with garlic, oregano, and salt. The base for posole, or finished into a classic ground-beef chile sauce.

Two cups of pinto beans, a touch of lard, and salt — pressure-cooked low and slow so the beans stay whole and the skins intact.

Shredded chicken, cream of celery soup, Lemitar diced green chile, sharp cheddar, and corn tortillas — baked until the cheese melts. Serve with Tecate.