Twenty Septembers in a booth on the Santa Fe Plaza. A line that wrapped the Fiesta. The same red chile mix since 1984, now in a packet so you can make it at home.
Ships by US Postal Service from Albuquerque. Shipping is figured at checkout.
New Mexico red chile, garlic, chile pequin, organic wheat flour, salt. The big pouch makes the sauce. The little pouch of chile pequin is for the people who want it to bite back.
The Pig worked with a state agriculture school and local growers to find the right Northern New Mexico pepper. It is a mellow burn, not a dare. You decide how far it goes.
Ristras drying on an adobe wall in Chimayó, where the Pig's chile comes from.
Same directions as the back of the bag. Nothing to brown, nothing to babysit.
Three to four pounds of boneless pork ribs or chicken in a 5-quart slow cooker. Sprinkle the big pouch over the top and pour in half a cup of water.
High for five to six hours, until the meat falls apart with a fork. Stir when you remember to.
Last half hour, New Mexicans add the little chile pequin packet. Everyone else can leave it in the drawer. Then burritos.
Press, regulars, and people who found the booth once and never got over it.
"Few outlets have mastered carne adovada quite as expertly as Pig Boy Willy. After 20 years, they relented to requests from the public and translated the recipe into a spice mixture that makes an honest copy of the original."
"Easy to make. We used 1/3 of the hot powder packet and it had some heat but not overpowering. Serves up great with shredded cheese, salsa, and warm tortillas."Daniel Kolditz, Ballwin, MOReview at The Chile Shop, Santa Fe, February 2020
"Carne Adovada is an easy dish to fix that has fantastic flavor. There are many options on how to serve this dish whether in a tortilla, with Mexican coleslaw, or in a salad. It's delicious!"Heather Reichert, Norman, OKReview at The Chile Shop, Santa Fe, February 2019
"Developing a cult following. When the owners retired the business, fans begged for the recipe. Pick up a package and prepare to reminisce."Pasatiempo, The Santa Fe New MexicanHoliday gift guide, December 2019
"For some chile fanatics, the fiery carne adovada burritos from Pig Boy Willy call for a special trip, or trips, to the Plaza during Fiesta weekend."Ann ConstableThe Santa Fe New Mexican
"By now, some of you might be having Fiesta-food withdrawal symptoms. To solve this dilemma, you can purchase Pig Boy Willy's delicious and famous carne adovada mix."Pancho EpsteinThe Santa Fe New Mexican
Elbows on the table, hunkered in our places, Napkins 'round our chins, grins on our faces. Bring it, Willy, now is the hour, D.C. casts its votes for PIG BOY POWER!
Heddy ReidWashington, DC, February 2013. Full poem"Buen provecho!"Trip ReidWashington, DC, February 2013
A Corona chicken, a Texas brisket, a Kansas City shrimp boil, a Vancouver Dutch-oven beef. One packet, a lot of kitchens.Susan Blake, Carol Foy, Nanci Maloney, K.M.See the recipes
The Plaza. Every September for twenty years, the Pig's booth was right here.
Palace of the Governors portal. Photo via Wikimedia Commons, CC BY-SA 3.0.
The line at the Pig Boy Willy booth, Fiesta de Santa Fe.
For twenty years the Pig rolled carne adovada burritos as fast as he could, every September, and the line never got shorter.
People kept asking for it the other eleven months. So the Pig packaged the mix and let his faithful followers make their own. Every pot takes you back to those September weekends on the Plaza. Even if you weren't there.
The whole story
New Mexico red chile, garlic, chile pequin, organic wheat flour, salt.
Pays by credit card or PayPal. Pig Boy's famous mix makes a great little gift, so grab a few.
Or order above and we'll mail it anywhere in the country.
Brisket in Spicewood, Texas. A shrimp boil in Kansas City. Smoked salmon on a stovetop in El Rancho. Popcorn, if you're brave about the little packet.
All the recipesThe big pouch is a mellow New Mexico red chile burn that most people enjoy. The separate little pouch of chile pequin is the hot stuff. Add it in the last half hour, or skip it, or sprinkle it on your own plate.
The original is boneless pork ribs. Chicken works the same way. Customers also use brisket, stew beef, salmon, and shrimp. See the recipes page.
It's the easiest way, but a Dutch oven on the stove works too. Simmer until the meat is fork-tender, usually one and a half to two and a half hours.
We ship by US Postal Service from Albuquerque. The cost is figured at checkout based on where you are.
Yes. Wholesale minimum is three dozen packets outside Santa Fe, first order paid up front, then Net 30. Details and a sample packet here.
A packet, a pot, and five hours you don't have to think about.
Get the mix, $6.50