Saturday, October 30, 2010

New Mexico Posole (or Pozole) with Roasted Green Chilies

Roasted green chiles straight from New Mexico. Check. (thanks Lucy)
Posole recipe also straight from New Mexico.  Check.  (thanks Tim)
 
Well, no sooner did I get the email from my brother with his Posole recipe and I went grocery shopping for the ingredients!  I couldn't wait to eat this stew.  The recipe is so easy.  It would be great to make if you are having friends over.  However, we did not want to invite anyone so we could eat it all ourselves.  Two days in a row.  Sorry friends.

One key ingredient in making posole is the hominy.  Hominy is a large corn with hulled  kernels.  In Mexico, hominy is called maiz, and served in pozole,  but in New Mexico they call the actual hominy posole.  You can use canned hominy in this recipe, but I highly recommend that you find dried hominy and soak them in water overnight.  They will cook all day with the stew and really soak up all the delicious flavors.

This recipe calls for pork or beef.  I used pork, but I also think this would be great with chicken, or better yet, use all three.  Either way this is a repeater! 

Tim's Territorial Chile Posole Stew (serves 6-8)

1.5 Tbsp Canola Oil
3/4 pound pork or beef stew meat 
salt and pepper to taste
1 med onion, chopped
4 garlic cloves, minced
6 cups rich chicken, beef or veggie stock
2 cups dried hominy
(if you use dried, soak overnight.  otherwise, use 2- 16oz cans)
3/4 cup chopped roasted green chiles
1 tsp dried oregano
1/4 cup fresh cilantro
1 medium potato, diced
3/4 pound chorizo, diced and browned

brown the meat, salt and pepper in the oil
add onion and garlic and saute until onion is tender
put in crockpot and add the rest of the ingredients - cook all day - add water as necessary
What are your favorite recipes using roasted green chiles?  I have one more up my sleeve (also a recommended by my brother). It's an apple pie and green chiles!  Doesn't that sound interesting? I would love to hear what you have made.

4 comments:

  1. Oh this would be could during the recent cold temperatures we are getting. I will have to hunt for a few of the ingredients, but I think it is going to be worth the hunt, thanks.

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  2. Thanks for the recipe! This is great. Just to let you know, it's traditionally spelled "pozole." You'd get more hits on google if you changed the name! When you hear the 's' in Spanish, it's also sometimes a z. Thanks again!

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  3. Thank anonymous! yes i know the pozole spelling, but in new mexico (which is where this recipe is from) they call the hominy posole. I did add the mexican spelling in my title too after your comment. Thanks!

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  4. Born, raised, and still here in New Mexico and this recipe is pretty "spot on". If you can get Hatch green chili from (Hatch NM) it is the best ever. I have never added potatoes to mine...worth a try! The only thing I do different is use a pork shoulder/butt roast. I brown in oil in a pan on all sides and then add to the crock pot. It falls apart and is very tender.
    KLedesma
    Farmington NM

    ReplyDelete

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