Monroe's New Mexican Food

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Recipes

"Use Monroe's Salsa and Chiles to make these delicious and authentic dishes!"

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Miguel’s Famous Stew made with Monroe’s Jarred Green Chile
“All you need is a stock pot and a hankering for some chile!!!"
Makes approximately 1 gallon of stew

Ingredients:

  • 9 cups of chicken broth (A little more than a ½ gallon)
  • 2 lbs. of pork trimmed and clean (1 to 1 ½ in. cubes)
  • 3 medium sized skinned, peeled potatoes soaking in water(1 to 1 ½ in. cubes)
  • 1 jar of Monroe’s green chile
  • ½ to 1 teaspoon of black pepper (to taste)
  • 1 teaspoon of garlic powder
  • ½ teaspoon sherry wine
  • 1 tablespoon of olive oil


Instructions:

Use 1 tablespoon of olive oil to coat the bottom of your stock pot. Turn on medium/high heat and add cubed pork, strained and dried potatoes, garlic powder, black pepper and sherry wine. Once the pork is browned add 9 cups of chicken broth and 1 jar of Monroe’s green chile. Bring to a boil, then turn heat to medium/low , cover and leave at rolling boil for about 30 to 40 minutes or until the pork is soft and crumbly and your potatoes are cooked. Enjoy!
Posole made with Monroe’s Jarred Chile
“All you need is one large stock pot and a craving!!!”
Makes approximately 1 gallon

Ingredients:

  • A little over 1 gallon
  • 2 jars of Monroe’s Red Chile
  • 5 lbs. of clean, trimmed pork in 1 to 1 ½ in. x 1 to 1 ½ in. cubes
  • 1 (2lb.) bag of cooked frozen hominy
  • 1 medium sized, unpeeled garlic clove
  • 1 medium/large sized peeled onion (not cut)
  • 2 ½ tablespoons of salt
  • 1 teaspoon of oregano


Instructions:

Pour a little over 1 gallon of water into your large stock pot along with your onion and garlic clove, cover with lid and bring to a boil. Once boiling 2 lbs. of hominy (cover and wait for hominy to pop). Usually takes about 35-45 minutes. Once the hominy pops add your 5lbs. of pork and 2 jars of Monroe’s Red Chile, stir to blend, then cover and bring to a boil again.  Add your salt and oregano, turn heat to medium/low (keep at rolling boil) for approximately 2 hours or until pork is tender and fully cooked. Turn off heat and skim of any floating onion and garlic skins. Use a spoon to remove your onion and garlic. Serve in bowls with your favorite sides, and tortillas.
Simple Queso made with Monroe’s Jarred Salsa
“And they asked if we could get any cheesier…”
Serves 8 -10

Ingredients:

    (equal volume of Velveeta to Salsa)
  • One small block of Velveeta cut into 2 in. cubes
  • One jar of Monroe’s Salsa


Serving Notes:

For some extra heat add some fresh diced jalapeno. For some extra ohhh lala factor add 6 oz. of cooked ground beef or cooked, ground (hot) Jimmy Dean sausage.

Instructions:

Place cubes of Velveeta in a sauce pot or crock pot with one full jar of Monroe’s Salsa. Turn heat to medium/low and stir until cheese is completely melted and salsa is blended in. Serve with chips. In a hurry? Put the ingredients in a bowl and microwave, stirring occasionally until the queso is melted and blended.
Nachos made with Monroe’s Jarred Salsa
“What’s wrong with being a little cheesy?”
Serves 2 to 3

Ingredients:

  • 2 ½ oz. corn chips (30-35 chips)
  • 2 oz. Monroe’s Salsa
  • 3 oz. beans (refried or whole pinto canned)
  • 3 oz. cooked shredded chicken or ground beef
  • 2 oz. finely shredded cheddar cheese (add some mozzarella or jack for color)
  • 1 oz. shredded/chopped lettuce
  • 2 oz. diced tomatoes
  • 1 oz. guacamole or diced avocado
  • 1 oz. sour cream


Serving Notes:

Try making a batch with Monroe’s Carne Adovada instead of beef or chicken.

Instructions:

(If baking preheat oven to 350 degrees) Layer chips evenly on an 11 in. round oven safe pan or plate. Drizzle Monroe’s Salsa evenly over the bed of chips. Next spread the beans evenly. Then Lay chicken or beef over the chips. Distribute the cheese equally over the nachos. Broil on low or bake at 350 degrees for about 5-10 minutes until the cheese is melted thoroughly and the outside chips begin to crisp. Remove from the oven. Spread lettuce and tomato over the top of nachos. Top with one scoop of sour cream and one scoop of guacamole or a layer of fresh avocado. Eat and enjoy, ohhhh and share.
Snapper Vera Cruz


Instructions:

Season snapper filets as you normally would (salt, pepper, garlic, etc.). Grill or pan fry snapper filets until barely done and be careful not to overcook. (Other light fish may be used such as talapia, white fish, trout, etc.) Place cooked fish filets on broiler pan and ladle Salsa across each filet. Sprinkle grated mozzarella and/or cheddar cheese generously on top and broil just until cheese is melted. Serve immediately. Hint: Also try Green Chile and/or Red Chile in place of Salsa and you've got SNAPPER NUEVO MEXICO.
Chicken Enchilada Casserole made with Monroe’s Green Chile
“All you need is a 9x9 casserole dish and an itch for some happy chile-ness”
Makes a great dinner for about 4-6 people

Ingredients:

  • 1lb. Cooked and Shredded Chicken (replace chicken with ground beef, more cheese, or beans)
  • 8 oz. Shredded Cheddar Cheese
  • 2 jars Monroe’s Green Chile (or Red)
  • 16 corn tortillas (white,yellow, or blue corn)


Serving Notes:

Serve with chopped lettuce, diced tomato, raw onion and a scoop of sour cream!!! Accompany with refried beans, Spanish rice, or calavacitas!!!

Instructions:

Steam your corn tortillas (10 seconds) to soften them (you can also dip quickly in hot oil if you prefer). Pour a small amount of Monroe’s chile on the bottom of your 9x9 casserole dish and spread evenly. Place one layer of 4 corn tortillas flat on the bottom of the dish. Place an evenly distributed (1/2 in.) layer of shredded chicken on the tortillas. Cover the layer with some of the Monroe’s chile and shredded cheese (go easy on the chile and cheese on the first three layers so you have plenty left for the top layer). Repeat this step for three more layers making sure that to go heavy on the chile and cheese on the top layer. Cover with foil and bake at 350 degrees for 20-30 minutes, then uncover and bake 10 more minutes. Make sure the cheese is melted and the chile is bubbling.
Carne Adovada made with Monroe’s Jarred Red Chile
“All you need is a pot and a hungry belly calling out for some tender pork!!!”
Makes approximately 1 Quart

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


Serving Notes:

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

Instructions:

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.