But Mom, tell us more about the red chiles. Ok. Red chile pods usually come in large bags--look in your local grocery store, or a Mexican grocery. When you boil and sieve them, you wind up with a paste that is a little bitter, and potentially very hot. Amend the chili paste with water, salt, garlic and oregano, and pow! you get this complex and compelling red sauce that will make you speak in tongues. (Well, ok, in Spanish. You'll want to say "caramba!") Sometimes I will add a little tomato puree ( up to 1 cup) to soften things up just a bit--but that is the gringa way, not really autentico. Still, I think it works well.
Red Chile Posole
Red Chile Puree
1 bag red chile pods (the best come from New Mexico)
Water to cover.
Remove the stems and empty out the seeds from the pods, unless you like a lot of heat.
Soak the pods overnight to soften them.
Boil at least one hour, or until very soft and falling apart. Cool to handle safely. Pour off most of the water, but reserve about 2 cups to thin the puree.
Put the chile pieces in a blender with just enough water to make it workable. Process until very finely pureed.
Press through a sieve. You should have a slightly pasty product, thicker than tomato puree, but thinner than tomato paste. Taste for heat. Thin it with the soaking liquid and maybe add a little tomato sauce if it is too hot. Or use less puree in the recipe.
1 bag red chile pods (the best come from New Mexico)
Water to cover.
Remove the stems and empty out the seeds from the pods, unless you like a lot of heat.
Soak the pods overnight to soften them.
Boil at least one hour, or until very soft and falling apart. Cool to handle safely. Pour off most of the water, but reserve about 2 cups to thin the puree.
Put the chile pieces in a blender with just enough water to make it workable. Process until very finely pureed.
Press through a sieve. You should have a slightly pasty product, thicker than tomato puree, but thinner than tomato paste. Taste for heat. Thin it with the soaking liquid and maybe add a little tomato sauce if it is too hot. Or use less puree in the recipe.
2 LB pork stewing meat, in bite-sized pieces
2 tbs olive oil or lard
1 large onion
2 large cloves garlic
3 1/2 quarts broth or water
2 cups red chile puree (see below)
1 LB posole, rinsed (Albuquerque brand is very good)
2 tsp Salt, or to taste
1 tsp dried Oregano, crushed
1/2 tsp ground Cumin best if freshly ground
1-2 bay leaf
Brown the meat, add onions and garlic, sauteing until onions are translucent and soft.
Add salt, broth, red chile puree, and posole. Simmer 2 hours, stirring occasionally.
Add oregano, cumin and bay leaf, and simmer 1 hour.
Correct seasoning.
Serve in large deep bowls.
Suggested accompaniments:
Diced radish
Diced onion
Chopped lettuce
Dried oregano
Red Chile Flakes (caution: HOT)
Comments
Posole is good for any meal, including breakfast.
The red chile puree makes wonderful enchilada sauce or salsa for chips. Just thin and season to taste with salt, oregano, and garlic.
2 tbs olive oil or lard
1 large onion
2 large cloves garlic
3 1/2 quarts broth or water
2 cups red chile puree (see below)
1 LB posole, rinsed (Albuquerque brand is very good)
2 tsp Salt, or to taste
1 tsp dried Oregano, crushed
1/2 tsp ground Cumin best if freshly ground
1-2 bay leaf
Brown the meat, add onions and garlic, sauteing until onions are translucent and soft.
Add salt, broth, red chile puree, and posole. Simmer 2 hours, stirring occasionally.
Add oregano, cumin and bay leaf, and simmer 1 hour.
Correct seasoning.
Serve in large deep bowls.
Suggested accompaniments:
Diced radish
Diced onion
Chopped lettuce
Dried oregano
Red Chile Flakes (caution: HOT)
Comments
Posole is good for any meal, including breakfast.
The red chile puree makes wonderful enchilada sauce or salsa for chips. Just thin and season to taste with salt, oregano, and garlic.
And Now I digress:
Posole may also be made with green chile and chicken or turkey. Use 2 lbs chicken with skin and bones and 1 lb green chiles, either peeled long greens or poblanos (don't need peeling). Use these chiles coarsely chopped instead of pureed. I like to brown the chicken with the aromatics (onion and garlic) and add to the posole and broth after the posole has boiled one hour. Consider using one or two fresh tomatoes. The chicken is added later to prevent overcooked, mushy chicken. Pick out the bones before serving.
How to roast and peel long green chiles
Use the plumpest, meatiest chiles you can find.
Wash the chiles and dry with a paper towel.
Place them over a gas flame or charcoal fire and turn frquently to roast all sides. The skin should be uniformly charred.
Place the charred chiles in a plastic bag and seal. Allow to cool while steaming inside the bag, at least 15 minutes. Chiles can be frozen at this point for later use with good results.
Scrape off the charred skin, and wipe off any remaining charred flakes with a moist paper towel. Cut off the stem end, slit the chile open and scrape out the seeds and white parts if desired. If you leave those in the chile, the result will be spicier. The more seeds, the hotter the result. (I take a little taste first to decide how much of the seeds to discard).
Green chile posole is lovely served with the same accompaniments as the red posole. Limes are also wonderful squeezed over the soup.
Use the plumpest, meatiest chiles you can find.
Wash the chiles and dry with a paper towel.
Place them over a gas flame or charcoal fire and turn frquently to roast all sides. The skin should be uniformly charred.
Place the charred chiles in a plastic bag and seal. Allow to cool while steaming inside the bag, at least 15 minutes. Chiles can be frozen at this point for later use with good results.
Scrape off the charred skin, and wipe off any remaining charred flakes with a moist paper towel. Cut off the stem end, slit the chile open and scrape out the seeds and white parts if desired. If you leave those in the chile, the result will be spicier. The more seeds, the hotter the result. (I take a little taste first to decide how much of the seeds to discard).
Green chile posole is lovely served with the same accompaniments as the red posole. Limes are also wonderful squeezed over the soup.
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