Red and green chile, homemade tortillas

This roast is one of the less expensive elements. It was on sale. Cut into slices for various purposes, a few of the slices are used here. For a giant pot of chile featuring lots of pork then more of these slices would be used. They will probably be pounded flat and quick-fried for schnitzel. 

Multiple chile types in various forms. 

I would prefer a handful of hot roasted green poblanos but I do not have them so I am compensating for my shortcoming with generous tablespoons full of this Dixon red chile. It is the same thing, the same pepper left on the bush until the chile fully ripens. In large portions it becomes rather hot.

This is saffron rice that was drying out in the refrigerator. It could be moistened and reheated and be just fine but instead I am using it here

Belgian ale.

This is how I know that I love myself. Who would make tortillas just for lunch? They are a dime a dozen around these parts, possibly a dime apiece, the point is, who makes them specifically for lunch just to have them made fresh and hot off the grill? I do, that's who. Because I do not want days old bread laying around here getting old, and I do not want them refrigerated nor frozen. They are too good for that. And too easy to make.

The baking soda in baking powder changes the dough considerably. It makes the dough much easier to make, to manage, and to roll out. These are made with bacon fat saved from a previous breakfast, for additional flavor and to use the fat and not waste it. 

New Mexico is the only U.S. state with an official state question: "Red or green?" meaning, which is your preference for sauce or for stew, red or green chile? They are both the same thing. Green chile peppers of all types, including bell peppers are unripened capsicum peppers while red chile peppers are left on the bush to ripen, often dried and sewn into decorative colorful ristras for long term storage. The dry chile pods are rehydrated as needed and used as ordinary chiles. 

In New Mexico, the combination of red and green chile types used together like this in a stew or a sauce is called "Christmas chile" because those are the colors of Christmas. 

Elsewhere, green chile usually refers to this type of chili stew (both spellings are accurate, usually chile spelled with an "e" refers to the plant and its pods, while chili ending in "i" refers to the stew) made from chile pepper pods even if the actual color of stew is red from tomato, because it contains (usually hot) green chile pods.  Chili or chile made from these pods is native to the Americas. Both chile and tomato are native American plants. Not the United States, rather, Central and South America. Almost all of those agricultural Solanaceae plants, the nightshades, migrated northward by native Americans. 

While red chili refers to chili con carne type, made with ground beef, beans and flavored with paprika, and usually eaten with saltine crackers.  The type chili poured over Coney Island chili hotdogs. That is not a southwestern U.S. thing. That is an eastern U.S. thing originating in eastern Europe and brought here by immigrants, even though the chile pepper itself used to make paprika is an export from the Americas. Evidence of circular plant-migration.