This easy recipe for a red-chile-rubbed roast comes from Adela Amador, longtime food columnist for New Mexico Magazine and author of Southwest Flavor: Adela Amador’s Tales from the Kitchen—Recipes and Stories from New Mexico Magazine, published in 2000. The accompanying recipe for Lincoln County Pudding is from The Best from New Mexico Kitchens, with this note: “When in New Mexico …. some British immigrants looked at their Yorkshire pudding recipes, looked at the materials on hand, and came up with this zingy version of an old favorite.”


2 teaspoons garlic salt

1 teaspoon pepper

2 teaspoons ground red chile

1 boneless rolled pork loin roast (4 to 4½ pounds)

1 or 2 medium onions, sliced

1 cup water


Pan drippings from roasted meat

¾ cup flour

½ teaspoon salt

2 tablespoons red chile powder

¼ teaspoon ground cumin

3 eggs

1 cup milk

1 tablespoon minced onion

Serves 8 to 10


  1. Preheat oven to 325°. Combine garlic salt, pepper, and red chile powder; rub over entire roast.
  2. Place roast with fat side up on greased rack in a roasting pan. Top with onion. Pour water into pan. Bake, uncovered, for 2 to 2½ hours. Let stand for 10 to 15 minutes before slicing.


  1. Set the finished roast aside in a warm place. Turn the oven up to 450°.
  2. Leave about ½ cup of drippings in the baking pan.
  3. Mix flour, salt, chile powder, and cumin together.
  4. Beat eggs, milk, and onion together, then beat in flour mixture. Turn into the hot drippings and bake for about 30 minutes. The pudding should puff and brown.
  5. Cut into squares and serve right away with your roast.

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