[h1]Green Chili Pork Posole (Stew) [/h1]
(I posted this on another forum and copied it to here, enjoy!)
This dish is a wonderful dish you might not get unless you are in New Mexico, Texas, Arizona, or Colorado.
The dish is nice and savory with flavors of earthy vegetables such as onion and chili peppers, while having a hearty green tomato flavor with the perfect amount of tang and zest provided by the Tomatillos (not really in the tomato family, funny aye). The chili peppers and chili powder also adds a little bit of a spicy kick to the dish as well.
I for one am not a fan of very tangy, zesty, and sour things, but this dish has just enough of those flavors in the same way a squirt of lime juice on a taco or in a salsa adds just enough to alter a dish so that it becomes out of this world good.
If you are lucky enough to find marked down/quick sale pork or have access to feral hogs you easily have the reason to make this dish and keep this recipe handy to impress all of your friends/family with.
Should you live in another part of the country or the world and are unable to find ingredients like Tomatillos, New Mexico Peppers, Poblano Peppers, and Hominy there are some substitution options available that allow you to still make a very good version of this dish.
I very much love to eat this dish and hope that you will too. Enjoy :)
Thinks to Know about this Dish:
Cook Time: 1hr 30min - 2hr 15min
Total Time: about 2hr - 2hr 30min
Serves: 5-8 people depending on size of the bowl :)
Ingredients: (* indicates MUST HAVE ingredient that cannot be left out or substituted)
(I posted this on another forum and copied it to here, enjoy!)
This dish is a wonderful dish you might not get unless you are in New Mexico, Texas, Arizona, or Colorado.
The dish is nice and savory with flavors of earthy vegetables such as onion and chili peppers, while having a hearty green tomato flavor with the perfect amount of tang and zest provided by the Tomatillos (not really in the tomato family, funny aye). The chili peppers and chili powder also adds a little bit of a spicy kick to the dish as well.
I for one am not a fan of very tangy, zesty, and sour things, but this dish has just enough of those flavors in the same way a squirt of lime juice on a taco or in a salsa adds just enough to alter a dish so that it becomes out of this world good.
If you are lucky enough to find marked down/quick sale pork or have access to feral hogs you easily have the reason to make this dish and keep this recipe handy to impress all of your friends/family with.
Should you live in another part of the country or the world and are unable to find ingredients like Tomatillos, New Mexico Peppers, Poblano Peppers, and Hominy there are some substitution options available that allow you to still make a very good version of this dish.
I very much love to eat this dish and hope that you will too. Enjoy :)
Thinks to Know about this Dish:
- Hominy is a large type of corn or maze. It does not taste like corn on the cob. It taste more like corn tortillas than corn on the cob. This makes for the starch component for dish(like potatoes, carrots, noodles, and rice do for stews/soups) and is a nice enjoyable starch. If you don't have Hominy in your area then simply cook the dish w/out it and boil some rice. Service on top of rice and you are good to go. If you are a pretty good cook you can even add the rice to the dish as you cook it, but be sure your liquid content is correct to support rice in a dish.
- Green chilies can often be found in a can if you can't find fresh New Mexico Chilies or Poblano Chilies. If you use them from a can then do not worry about roasting them. -You can bypass the Green chilies and Tomatillos if neither are available to you to make a quick and dirty version by buying Salsa Verde in a size equivalent to the amount of Tomatillos and Green chilies listed in the ingredients list
- Tomatillos smell like feet whether fresh or in a can. No matter their natural smell, as with an produce, be sure to check and ensure the fresh Tomatillos you are looking to buy do not have fuzz or black spots on them like tomatoes get when sitting at the bottom of the box/bin
- Any pork meat will work for this dish, so those with access to feral hogs enjoy. I have gotten lucky and caught center cut pork loin on sale the last two times and can very much say it is the best meat to use. It freaking melts in your mouth. On a feral hog I believe this would be our backstrap meat not the true tender loins on the inside of the animal.
- If you manage to make a dish that is too salty, just add more water at about 3fl-oz at a time and continue to cook for a bit and add water and cook until you get your desired concentration of flavors
Cook Time: 1hr 30min - 2hr 15min
Total Time: about 2hr - 2hr 30min
Serves: 5-8 people depending on size of the bowl :)
Ingredients: (* indicates MUST HAVE ingredient that cannot be left out or substituted)
- 1 large Onion, chopped (yellow or white, not red)
- 4 Garlic cloves, chopped (can use 3 tablespoons of garlic powder instead)
- 2-2.5 lbs Pork, (I use whatever is cheapest at the store, or is on hand, BUT center cut tenderloin outshines every other piece of pork here as it will almost melt in your mouth when eating)
- 5 cups Chicken Broth (I use chicken bouillon and water as a substitute)
- 24 oz Tomatillos, coarsely chopped (canned works and is easier if you can find them. FYI, these thing smell like feet so don't be afraid if they smell funny)
- 2 cups roasted New Mexican green chiles, chopped (this is like 4-6 chilies. I also substitute Poblano peppers if no green chilies are available. Poblanos are a more mild pepper as well if you want less spice. I roast in the oven, but a grill will work as well)
- 1 30 ounce can White Hominy (substitute gold hominy if no white exists; White hominy is softer)
- 1 18 ounce can of Gold Hominy (gold hominy, substitute while hominy of no gold exists; Gold hominy is firmer)
- *2 tablespoons ground Cumin
- 2 tablespoons Chili Powder (if you want lets spice go 1 tablespoon Chili powder 1 tablespoon smoked Paprika)
- Salt & Pepper to taste
- Garlic powder (for seasoning and browning pork)
- Onion Powder (for seasoning and browning pork)
- 2.5 tablespoons of Vegetable or Canola oil (NOT olive oil!)
- 1/3 bunch of Fresh Cilantro (dehydrated works as well; Also known as Coriander)
- Open and Drain all canned goods of liquid. (IMPORTANT: If you don't drain then you will have too much liquid in the dish making it bland because the seasonings are not in ratio with the liquid)
- Peel and Chop onion coarsely (no bigger than 1.5 inch chunks, no smaller than 1/4 inch)
- While wearing a pair of gloves (unless you are man enough like me to not need gloves hehehe), cut stems off Chilies and cut Chilies in half long way
- Remove seeds and veins from the Chilies
- Wash ALL seeds from the Chili halves (IMPORTANT: These seeds are large and will not soften up. They really hinder the enjoyment of eating the meal when having to bite on and spit out many seeds while trying to eat)
- Roast Green Chilies in oven or on grill until you get a light char on the outside skin of the chilies then (in an oven on broil, takes about 3-5 minutes) -When finished roasting, use two forks to remove as much charred skin from the chilies as possible. You want to remove at least 95% of the char or more as the char can overpower the dish with burnt flavors
- Chop Chilies coarsely just like the onions
- Chop all Tomatillos in half (if using fresh ones)
- Now that all are chopped in half, divide into two even piles and cut one pile in half again (leaving quarters)
- Pull 1/3 of the leaves off a bushel of Cilantro (Coriander), try to avoid the big stems. Set aside.
- Cut the Pork meat into 1/2 inch slices/steaks
- Cut the Pork slices/steaks into chunks about 2 inches big
- Season the pork chunks with a medium coating of Garlic Powder, Onion Powder, Salt, and Pepper
- In a nice big stockpot (5qt or higher) over medium-high heat add 1 tablespoon of Oil saute Onions and Garlic (if using garlic powder only saute onions this way) until they get softish – about 7 minutes
- Add the rest (1.5 tablespoon) of Oil to the pot and add all Pork to the stockpot. Brown the pork on both sides (cook just until no longer pink on the outside, stirring/flipping/moving meat around about once every 30-45 seconds).
- Add the Chicken Broth, Hominy, Chiles, Tomatillos, Cilantro, Cumin, and Chile Powder. Stir all ingredients in evenly, cover the pot and bring to a boil
- Once a rolling boil has started, lower the heat anywhere from medium-low to medium to bring to a nice steady simmer (a simmer is not a hard boil).
- Simmer covered for 45min for the initial simmer, stir about every 10-15min.
- After the initial simmer time, uncover and simmer for another 30 minutes or until desired thickness is achieved (I like mine thick like a stew, others may like it more liquidy being closer to a soup than a stew), stir about every 8min.
- Serve in a bowl and eat with a spoon
- If you went the nice and thick route, serve in a bowl and eat with a spoon and feel free to add thick stew into tortillas for tacos!
- If you LOVE starches (meaning the heavy amount of hominy is not enough starchy goodness for you), make some Spanish rice, or even white rice and serve on top of the rice
- Enjoy!
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