Hatch Chile and Smoked Pork Pozole begins with roasting and or smoking several cases of HOT Hatch Chiles (we vacuum pack and freeze them for use through out the year).
This year I roasted one case of them on my StoveTec biomass stove.
Smoked a case of them in the GOSM.
The other night I had a few pork chops from a loin that needed to be used and 4 roasted Hatch Chiles that didn't get packed and frozen, so what better to do than a Smoked Pork and Roasted Hatch Chili Pozole! Normally I would cook the stock part of the Pozole in my 14" DO, but time didn't allow for that so the main stock portion was made on the stove. When I do it in the DO I'll put it in the smoker while the pork is going (lid off) then add the smoked pork when it is at about 135 IT, allowing it to finish cooking in the stock.
I didn't have enough time to get a real good smoke on the chops, but it was enough to impart some good smokiness to the Pozole. Normally I would have made sure the smoke was really rolling, but I had to put these chops in before that happened. So I probably only got a good 30-45 minutes of good smoke, maybe a bit more.
I should also mention that I had to crank the heat a bit to make my time schedule... Still Turned out really good.
Pretty tasty, topped with homemade baked cumin and sea salt infused corn tortillas.
Here's the basic ingredients this go around (always changing depends on what we have on hand):
10-16 chopped garden fresh tomatoes
2 cups black beans
3 cups hominy
1 onion finely chopped
10 cloves garlic finely chopped
6 stalks celery sliced
10 tomatillos chopped
1 yellow zucchini quartered and sliced
1 green zucchini quartered and sliced
juice from 1 lime
1/2 cup- 1 cup chopped cilantro
4 hatch chiles
2lbs smoked cubed or pulled pork.
salt, pepper, cumin, and I sure some other spices I'm forgetting...
8-12 cups stock (vegetable, chicken, pork,etc...) /water. Enough to cover all ingredients plus a couple inches or so.
Now that the cold weather is here on to Bacon, Canadian Bacon, and Cheese. Well as soon as my brine buckets are available again. We always end up with an over abundance of green tomatoes this time of year...
This year I roasted one case of them on my StoveTec biomass stove.
Smoked a case of them in the GOSM.
The other night I had a few pork chops from a loin that needed to be used and 4 roasted Hatch Chiles that didn't get packed and frozen, so what better to do than a Smoked Pork and Roasted Hatch Chili Pozole! Normally I would cook the stock part of the Pozole in my 14" DO, but time didn't allow for that so the main stock portion was made on the stove. When I do it in the DO I'll put it in the smoker while the pork is going (lid off) then add the smoked pork when it is at about 135 IT, allowing it to finish cooking in the stock.
I didn't have enough time to get a real good smoke on the chops, but it was enough to impart some good smokiness to the Pozole. Normally I would have made sure the smoke was really rolling, but I had to put these chops in before that happened. So I probably only got a good 30-45 minutes of good smoke, maybe a bit more.
I should also mention that I had to crank the heat a bit to make my time schedule... Still Turned out really good.
Pretty tasty, topped with homemade baked cumin and sea salt infused corn tortillas.
Here's the basic ingredients this go around (always changing depends on what we have on hand):
10-16 chopped garden fresh tomatoes
2 cups black beans
3 cups hominy
1 onion finely chopped
10 cloves garlic finely chopped
6 stalks celery sliced
10 tomatillos chopped
1 yellow zucchini quartered and sliced
1 green zucchini quartered and sliced
juice from 1 lime
1/2 cup- 1 cup chopped cilantro
4 hatch chiles
2lbs smoked cubed or pulled pork.
salt, pepper, cumin, and I sure some other spices I'm forgetting...
8-12 cups stock (vegetable, chicken, pork,etc...) /water. Enough to cover all ingredients plus a couple inches or so.
Now that the cold weather is here on to Bacon, Canadian Bacon, and Cheese. Well as soon as my brine buckets are available again. We always end up with an over abundance of green tomatoes this time of year...
