Chef Bobby Flay salutes the BBQ of the Southewest in New Mexico. He stops off at the Green Chili Harvest, learns about some of the best smoked meats north of the border, tours the Indian Weekend Market, and takes a bite out of the Green Chili Cheeseburger
Bobby Flay flavors and tenderizes his pork shoulder in record time for this smoky, spicy and sweet chili served with avocado relish and homemade tortillas.