Casa Chimayo Red Posole Recipes
POBLANO POSOLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler to high.
- Place the peppers in the oven and char all over until the skins are blackened. Spray the corn with the cooking spray and broil until charred evenly.
- Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob.
- Turn the oven temp to 450 degrees F.
- Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin. Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.
- Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes. Serve the posole topped with the radishes, avocados, scallions and a little more lime juice.
- Get Rachael's shopping list for this episode's recipes here.
Nutrition Facts : Calories 224 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 658 milligrams, Carbohydrate 35 grams, Fiber 6.5 grams, Protein 5 grams, Sugar 11 grams
CHIMAYó RED CHILE
Number Of Ingredients 7
Steps:
- Sauté the pork, onion, and garlic. (If not using meat, use 1 teaspoon canola oil or olive oil.) Add the flour and salt and stir. Add the chili powder and continue to stir for 2-3 minutes. Add the liquid and cook for 20 minutes. Serve alone, over fried potatoes, or as a sauce for burritos and enchiladas. Fun Fact: Kitt Peak National Observatory in the Quinlan Mountains of the Arizona-Sonoran Desert has the world's greatest concentration of telescopes for stellar, solar, and planetary research.
Nutrition Facts : Nutritional Facts Serves
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- Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
- The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
- At this point, the pork should be somewhat tender. However, I prefer to cook the pork for at least 2 hours on the stove, or several hours in a slow cooker. I add the posole about 30 minutes prior to serving to keep it from slurping up the delicious red chile broth.
- When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
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Specialties: Casa Chimayo's specializes in traditional Northern New Mexican cuisine. If you like your chile hot and spicy, and your idea of heaven is digging into a bowl of posole full of chunks of tender pork, hominy and red chile, then this is the place for you. Try some of the other specialties like our Chile En Nogada, Chile Rellenos, Carne Adovada, or our DDD Blue Corn Enchiladas ...
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