Hatch chili dish

[BrianGSDTexoma]

I was looking for a Pozole recipe few weeks ago and came across a green chile dish that looked really good but did not bookmark it. My bad. Anyhow I still have some hot green hatch peppers and piece pork butt that need to use. Any recipe suggestions?

 

[Kevin DeShazo]

Good luck finding the recipe, green pork chili is great

 

[chopsaw]

I didn't read thru the whole thread , but trust it's a good one from tallbm .

Green Chile Pork Posole (Stew)

Green Chili Pork Posole (Stew) (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...

www.smokingmeatforums.com

 

[ofelles]

Here is a recipe I make which is very good IMHO

Posolé Rojo​

Yield: 8 servings

Ingredients:

• 1lb dried hominy (or 2-30 oz cans white hominy, drained and rinsed)
• 2 garlic heads, 1 head peeled, cloves whole and remainder peeled and sliced
• 6½ lbs country style ribs or Butt roast, cut into 2"to 3" pieces (see smoking note below)
• 2 lbs ham hocks or shanks or some pork neck bones
• 10-12 cups home made chicken broth, more if needed
• 1large white onion, coarsely chopped, divided
• 2 teaspoon dried Mexican oregano
• 1½ tsp ground cumin
• 2 bay leaves
• 3 tbsp ancho or 3 tsp chipotle chili powder, divided
• 2 teaspoons annatto seeds, divided
• Lard or oil (about 1½ cups??)
• 4-6 oz dried Anchoes or Guajilo chilies or fire roasted New Mexican chilies
• 1½ cups boiling-hot water or chicken broth home made
• 15 to 20 tomatillos, paper skins removed, rinsed and stem removed
• 2-3 fresh Ancho chiles or New Mexican chiles, stemmed, seeded, and chopped
• 2 teaspoons salt, plus 1 teaspoon, careful with salt
• ¼ cup fresh cilantro, minced
• 1½ tablespoon fresh lime juice, more to taste
• Tortilla strips, diced avocado, thinly sliced green cabbage, chopped white onion, diced radishes, lime wedges, jalapeño slices and dried hot red pepper flakes, for accompaniments

Preparation:

1. If using dried hominy; soak for at least 6 hours (if using canned omit garlic head and add the hominy in Step 8). In a large pot add enough water/chicken stock to cover the hominy by 3". Add all but 2 whole peeled garlic cloves and cook over med heat until done, watching water level, about 1½ to 3 hours.

1. Add all but 1 cup of broth to a 7 to 8qt heavy kettle add sliced garlic, hocks/neck bones, ½ the onions, bay leaves, oregano, cumin, 2 tbsp chile powder and 1 tsp Annatto seeds and bring broth just to a boil. Gently simmer, uncovered, until meat is tender, about 1½ hours.

1. Discard stems and seeds from the chiles roast in a dry skillet. In a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes.

1. Meanwhile, in a skillet with lard or oil over med-high heat, brown pork ribs/shoulder ribs or butt (unless smoking the meat), add to kettle.

1. In hot, dry griddle or the skillet or oven, roast the tomatillos, turning occasionally, until charred and slightly softened, 15 to 20 minutes. Work in batches if necessary. Transfer to bowl and let cool, collecting juices. Remove stems when cool.

1. Meanwhile, sauté the remainder of onions in the skillet add 1 tbsp chile powder and 1 tsp Annatto seeds then reserve. Deglaze the pan with remaining chicken broth.

1. In a blender puree sautéed onion with the chiles and their soaking liquid, 2 whole cloves garlic, tomatillos and 1 tsp salt until smooth. Work in batches if necessary. Reserve the sauce.

1. Transfer meat from the broth to a cutting board. Remove bay leaves and skim the surface then reserve broth mixture in the pot, add the fresh sliced chiles. When meat is cool break it up to bite size pieces and return to broth. Repeat with neck bones or hocks removing meat and discarding the bones. Add hominy to broth mixture. (If hominy is canned, drain and raise first)

1. Add Chile sauce, cilantro, lime juice and remaining 1 tsp salt. Simmer for 30 minutes and if necessary, season with salt. (Posolé may be made 2 days ahead and chilled, covered)

1. Serve with tortilla strips, avocado, green cabbage, white onion, radishes, lime wedges, and red pepper flakes for accompaniments:

 

[tallbm]

I didn't read thru the whole thread , but trust it's a good one from tallbm .

Green Chile Pork Posole (Stew)

Green Chili Pork Posole (Stew) (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...

www.smokingmeatforums.com

Oh yeah that one is a gooooo done! I'm glad you found it for BrianGSDTexoma .

Brian this dish is exactly what you are looking for, enjoy it :)