Green Chile Stew with Posole

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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2 pounds pork roast, boneless
1/2 cup flour
1/2 cup olive oil
2 cups onions, chopped
2 garlic cloves, chopped
3 (10-3/4oz.) cans white hominy, drained
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 cups roasted Anaheim chiles, peeled and chopped
1 Tbs. ground red chile pepper (adjust to taste for heat)
4 cups chicken broth
1 tsp. salt
1/2 tsp. black pepper
1-1/2 tsp. oregano
1/2 cup onion, chopped
1/2 cup cilantro, chopped

Cut pork into 1/2″ cubes and dust with flour. In a large Dutch oven, over medium heat, saute the pork in oil, turning until meat is brown on all sides. (Do this in several batches.) When each batch is done, remove and drain cubes on paper towels. Then add the onion and garlic to same pan. Saute for 3-4 minutes, until softened and tender. Add the following to pan with onion and garlic: hominy, carrots, celery, green chiles, red chile pepper, and chicken broth. Heat to a boil, reduce heat, cover and simmer for 10 minutes. Add the pork, salt, pepper and oregano to the vegetable mixture, and heat to boiling. Reduce heat, cover and simmer for 30 minutes.

Serve in large soup bowls and sprinkle with chopped onion and cilantro. Chopped radishes and avocado also may be used as toppings. Serve with fresh warm corn tortillas and a salad for a delightful meal.

Yields 6 servings

NOTE: This stew freezes well.