Green Chile – New Mexico Style (Posole)
This is the recipe I’ve prepared over the years. It uses New Mexico green chile, preferably from Hatch, New Mexico. However, green chile from New Mexico or Colorado can be used. In a pinch, you can use Anaheim chiles or other fleshy long green chiles that have some kick to them. Sometimes you can find the small can of diced green chile in the market – they are usually mild.
Preparation:
Roast the chiles on a barbeque grill until they puff out and brown. Take care as they sometimes abruptly release steam and seeds. Do not overcook them as they will lose their flesh and bulk. I leave the skin on since it retains the smokey flavor. As soon as they are roasted, bag and freeze them. The quantity to place in each bag depends on their heat and the amount of Posole you normally make. (Of course they can be used for salsas and to spice up soups, casseroles and other dishes.)
Ingredients:
For a ten quart pot.
6 – 8 Chiles (Medium hot – use more if milder)
1/2 large onion – diced
4-6 cloves of garlic -minced
4 TBL olive oil or canola oil
½ TSP ground comino
½ TSP oregano
3 large bay leaves
3 cubes of boullion (Beef, chicken or vegetable)
2 TBL sea salt
1 TBL pepper
3 – 5 TBL flour
2 – 3 lbs lean pork cut in ½ inch cubes or equivalent amount of cut up chicken or turkey.
1 1/2 – lbs pork neck bones or ribs cut into 1 inch lengths. (Optional)
1 gal hominy
Cut up the chiles. Retain the liquid. You can discard the seeds or keep them depending on the heat and individual preferences.
Dice half of a large onion and about 4 to 6 cloves of garlic.
In a baking dish, spread the meat out and sprinkle with salt and pepper. Rub half the garlic on the meat and place in the oven under high heat until browned. Save the liquid in a bowl. Turn the meat at least once to brown all over. Remove.
In the large pot, place 2 TBL of oil and heat. Add the meat and cook for a few minutes stirring infrequently. Turn the heat up and add about 3 QT of water and bring to a boil.
In a large frying pan, place 2 TBL of oil and heat. Add the remaining garlic and the onion and cook until the garlic becomes golden brown and the onions starts to carmelize. Add the flour and turn frequently to avoid burning. When it begins to brown add the juice of the chiles and the meat with 1 cup of water stirring rapidly to make a roue. Immediately add the roue to the pot and stir. Scrape the bits of meat that stick to the bottom of the pot to avoid burning.
Add the green chiles to the pot as well as the boullion, oregano, comino and bay leaves. Bring to a boil and stir. Once it begins to boil reduce the heat to let it simmer for a least 45 minutes to an hour. Once the meat is tender it is ready for the hominy. Do not add the hominy too early as it tends to soften. Put it in about ten minutes before serving.
Skim the grease from the top of the pot and discard. Season to taste. Serve with thinly sliced cabbage, and radishes. Provide lemon slices.
This is a traditional December holiday meal but you won’t be criticized for eating it year round. Serve with sopapillas or corn or flour tortillas.
I really like left over green chile in the mornings served over eggs. A killer meal is chorizo and eggs burritos with green chile poured over them. I make my own Mexican style chorizo which does not have the snout, lips, fillers, grease, etc., etc., and is healthier. For that recipe contact me here.
Enjoy,
