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Roasted Hatch Chile and Smoked Pork Pozole (with a few Qview shots)

post #1 of 12
Thread Starter 

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...

 

post #2 of 12

Everything looks good.... I'd eat it.....   Dave

post #3 of 12

Nice job! I smoked some NM Hatch Chiles this year too!

post #4 of 12
That looks pretty delicious!
post #5 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Everything looks good.... I'd eat it.....   Dave

 

 

Quote:
Originally Posted by SmokinHusker View Post
 

Nice job! I smoked some NM Hatch Chiles this year too!

 

Thanks guys, sorry for the two year delay!

 

 

Quote:
Originally Posted by Mike W View Post

That looks pretty delicious!

 

Thank you! it's getting to be Pozole time around here again! And I just happen to have a good batch of chiles and pork in the freezer!

post #6 of 12

Came to love Posole after 8 years in Santa Barbara.....I'm a fan of the Red Posole too......nice work.....Willie

post #7 of 12

Case I never heard of Hatch Peppers til I got on here. I would give it a try. Pickled Tomatoes should be ready by now 2yrs.LOL

post #8 of 12
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post

Came to love Posole after 8 years in Santa Barbara.....I'm a fan of the Red Posole too......nice work.....Willie

Thanks Willie! I like the red version too!
post #9 of 12

Yum! I only could got the mild Hatch Chili here, I did roast a case and they are still awesome, but I wish I could have gotten the hot or at least medium. Even with the mild ones I make a nice smoked pork NM style green chili stew.... sooooo good!

post #10 of 12
Thread Starter 
Quote:
Originally Posted by tropics View Post

Case I never heard of Hatch Peppers til I got on here. I would give it a try. Pickled Tomatoes should be ready by now 2yrs.LOL

They are tasty peppers! Vac packed and frozen they last a long time in the freezer and can be used to season all kinds of dishes.

Yeah those maters are done. They weren't a favorite so that experiment hit pushed out of the pantry list and green tomato Chow Chow is what we do with green tomatoes now!
post #11 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

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...



Been hit & miss on here for a while Case with work & hunting, almost missed this..... Sure glad I didn't, great thread ! Looks tasty for sure ! icon14.gif
post #12 of 12
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Been hit & miss on here for a while Case with work & hunting, almost missed this..... Sure glad I didn't, great thread ! Looks tasty for sure ! icon14.gif

Thanks Justin! I here ya on being busy! Not leaving a lot of time for Smokin this fall.
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