Best Both At Once Fiest Day Posole Green Chile Stew Recipes

PORK AND GREEN CHILE POSOLE RECIPE

Pork and Green Chile Posole Recipe image

Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is how I make it."*" See Kitchen Notes for more information or links to special ingredients.

Provided by MJ of MJ's Kitchen

Time 2h

Number Of Ingredients 14

Ingredients

1 pound pork shoulder* (trimmed of visible fat and cut into bite size pieces)
1 tsp. green chile spice blend* or salt/pepper/garlic powder
2 Tbsp. olive oil or 1 Tbsp. olive oil and 1 Tbsp. bacon drippings
6 cups water / stock*
1 pound fresh or frozen posole*
6 large garlic cloves, (minced)
1 medium onion, (chopped)
½ tsp. toasted cumin coriander blend*
1 tsp. dried oregano, (crushed)
1 cup mild roasted New Mexico green chile*, (chopped)
½ - 1 cup medium to hot roasted New Mexico green chile ((amount depends on heat desired))
1/2 tsp. salt or to taste
1 tsp. black pepper
Warmed flour or corn tortillas (one to two per person)

Steps:

Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
Chop the onion and the garlic.
Heat a large soup pot over medium heat.
Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
Add the green chile and more water if you think it needs it. Stir occasionally.
Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
Taste. Add more salt if needed.
Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

GREEN CHILE POSOLE

Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Steps:

Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

TERRITORIAL CHILE POSOLE STEW

Territorial Chile Posole Stew image

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.

Provided by PaulaG

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb country-style pork ribs, cut in 1 inch cubes
salt
pepper
1 medium onion, chopped
4 garlic cloves, minced
5 cups rich chicken broth
2 cups dried corn kernels (posole)
1 cup new mexico chili peppers, roasted, peeled and chopped or 1 cup anaheim chili, chopped, roasted and peeled
1 teaspoon dried oregano
1/4 cup cilantro, chopped
1 medium potato, diced
2 -3 cups warm water (If using the dried posole) or 2 -3 cups additional chicken stock (If using the dried posole)

Steps:

Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
Lower the heat to medium and add the onion and garlic.
Sauté until the onion is tender, about 5 minutes.
Place the contents of the skillet into the crock-pot and add remaining ingredients.
If using canned posole, wait until the last 2 hours to add to the crock-pot.
Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
Salt the stew to taste, garnish with additional cilantro if desired and serve.

Nutrition Facts : Calories 263, Fat 11.9, SaturatedFat 2.6, Cholesterol 56, Sodium 1566.4, Carbohydrate 11.2, Fiber 1.3, Sugar 2.9, Protein 25.8