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This plate consists in three corn tortillas dipped in red chile sauce and alternated with simple ingredients like onion, cheese, black olives, and more chile. The green version uses green chile sauce, cooked chicken, cheese, sour cream, and again, more chile.

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Posole is both an ingredient and a New Mexico stew. Posole the ingredient is corn boiled and soaked in slaked lime water. This process, called nixtamalization, improves the nutritional value,the flavour and the size of the corn. This version of posole is also known as hominy.

Posole stew is, along with green chile stew, a traditional New Mexican holiday dish. It generally consists of posole, pork, and red or green chile.

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This is the New Mexico's version of the Mexcan adobada.Big chunks of pork are marinated overnight in red chile sauce and then slow-cooked for a few hours. The result is a spicy meat. Carne adovada is usually served with beans and/or rice and a flour tortilla. It’s also used as the filling for enchiladas, stuffed into a sopapilla or burrito, or wrapped in a soft corn tortilla as a taco.

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Red chile is a spicy sauce made with dried red chile pods or red chile powder, a liquid (water/stock), onion, garlic, and a little seasoning. It’s used to smother burritos, tostadas, stuffed sopapillas, and eggs.

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New Mexico food culture is a fusion of Pueblo Native American, Spanish, Mexican, Tex-Mex, cowboy chuckwagon, French, and Mediterranean influences.
The basic ingretiends of New Mexican cuisine are corn, beans and chile: that's because these things can grow everywhere in New Mexico. Most of the plates which belongs to the tradition of the state are famous to be very spicy, in effect the New Mexico is the only state that has an official question: "red or green?", Which refers to the choice between red or green chile.