Now you may ask, as I did, what Velveeta is doing in a traditional New Mexican dish. My research tells me it was the first cheese that didn't need to be refrigerated, and a boon to those households that had little refrigeration.
We made this for our family "Thanksmas" last week, and had some leftover, so I put it in the ham and been soup I made. Delicioso! T'would be good in posole too.
1 cup onions, minced
2 medium garlic cloves, minced
3 tablespoons of butter
15 ounces tomato sauce
4 ounces canned diced green chiles.
3 teaspoons N.M. chile powder
(or 2 tablespoons Secret Santa Fe Red Chile Sauce)
8 ounces Velveeta cheese
1. In a medium sucepan, saute onion and garlic in butter until soft.
2. Add the tomato sauce and chile powder and simmer for thirty ninutes.
3. Add the Velveeta and the green chiles. Stir over medium to low heat until the cheese is melted.
4. Serve in a small crockpot or cheese fondue pot to keep warm, along with a basket of corn tortillas.