Homestyle Posole
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
2 lb drained hominy
4 lb cubed pork butt
1 clove garlic
1 large yellow onion
3 quarts water
5 sprigs fresh thyme
salt and pepper to taste
Salsa Ingredients:
2 ounces dried chile New Mexico
10 tomatillos
2 cloves of garlic
salt and pepper to taste.
Instructions:
Place ingredients for salsa in blender and process until smooth. Set aside.
In a large soup pot, add water and boil hominy until kernels open and are soft to the touch. Add the meat, onion, garlic, thyme, salt, pepper, and salsa. Cover and boil for 1 hour until all ingredients are well cooked. Serve piping hot garnished with thinly sliced radishes, finely chopped onions, fresh oregano, lime wedges, and corn tostadas.