Territorial Chile Posole Stew Recipes

GREEN CHILE POSOLE

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

TERRITORIAL CHILE POSOLE STEW

Steps:

• Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
• Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
• Lower the heat to medium and add the onion and garlic.
• Sauté until the onion is tender, about 5 minutes.
• Place the contents of the skillet into the crock-pot and add remaining ingredients.
• If using canned posole, wait until the last 2 hours to add to the crock-pot.
• Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
• During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
• Salt the stew to taste, garnish with additional cilantro if desired and serve.

CHUNKY BEEF POSOLE CHILI

Steps:

• Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned.
• Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.

SHELLFISH POSOLE STEW WITH BLUE CORNBREAD AND RED CHILE BUTTER

Steps:

• In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste. In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.;
• Blue Cornbread: Preheat oven to 400 degrees F.
• In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with red chile butter.
• Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.

RED CHILE POZOLE

Steps:

• Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
• Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
• Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
• To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.