Hot Green Chili With Red Posole

This Hot Green Chili with Red Posole recipe is a vibrant and hearty dish that celebrates the bold flavors of Southwestern cuisine. Combining tender diced pork, earthy hominy, and a dynamic duo of red and green chiles, this stew-like creation offers a rich tapestry of taste and texture.

The fusion of red chile puree and chopped green chiles infuses the dish with a complex heat, while aromatic spices like cumin, oregano, and white pepper add depth and warmth.

Perfect for cold weather or any time you’re craving something comforting and flavorful, this dish is a delightful exploration of traditional ingredients and robust seasonings, sure to tantalize the senses and satisfy appetites.

Why You’ll Love This Recipe:

This Hot Green Chili with Red Posole recipe is destined to win hearts with its robust flavors and comforting qualities. Here are several reasons why people are likely to adore this dish:

Flavorful Fusion of Chiles

The recipe showcases a harmonious blend of red chile puree and chopped green chiles, offering a rich and complex flavor profile. This combination delivers a balanced heat that is both warming and invigorating, appealing to those who love the vibrant flavors of Southwestern cuisine.

Hearty and Satisfying

With tender diced pork and posole (hominy) as its core ingredients, this dish is both filling and nourishing. The chewy texture of hominy and the succulent pork create a satisfying meal that leaves diners feeling content and comforted.

Aromatic Spices and Seasonings

Aromatic spices like cumin, oregano, and white pepper infuse the dish with warmth and depth, enhancing the overall flavor experience. These seasonings complement the chiles and pork, adding layers of complexity that keep each bite interesting.

Celebration of Traditional Ingredients

By incorporating classic ingredients like posole and chiles, this recipe pays homage to traditional Southwestern and Mexican culinary practices. It offers an authentic taste that resonates with those who appreciate cultural and historical connections in their food.

Customizable Heat Level

The heat level of this dish can be easily adjusted to suit individual preferences. By varying the amount of red and green chiles or adding additional spices, cooks can tailor the recipe to match their desired level of spiciness, making it accessible to a wide range of palates.

Perfect for Gatherings

This dish is ideal for sharing at family dinners, potlucks, or gatherings with friends. Its bold flavors and hearty nature make it a crowd-pleaser that is sure to impress guests and bring people together over a shared love of good food.

Comforting and Inviting

The warm, stew-like consistency of the dish makes it perfect for cozying up on a chilly day. Its comforting qualities and rich flavors provide a sense of home-cooked warmth that is universally appealing.

Key Ingredients:

Pork: Diced pork provides a rich, savory foundation for the dish, offering tender, juicy bites that meld with the bold flavors of the chiles and spices.

Posole (Hominy): This traditional ingredient adds a unique, chewy texture and earthy flavor, making the dish hearty and satisfying. It plays a crucial role in absorbing and complementing the complex flavors of the stew.

Red Chile Puree: Infuses the dish with deep, smoky undertones and a vibrant red hue, delivering a robust and flavorful heat that forms the backbone of the chili.

Green Chile: Chopped green chiles add a fresh, lively heat and a bright contrast to the red chile, enhancing the dish’s overall complexity and depth.

Aromatic Spices: Cumin, oregano, and white pepper contribute warm, aromatic notes that enrich the dish, adding layers of flavor and complementing the chiles and pork.

Vegetable and Pork Bases: These bases provide a concentrated depth of flavor, enhancing the savory profile of the stew and ensuring a well-rounded taste.

Hot Green Chili With Red Posole

Ingredients:

3 lbs. Pork, Diced

1.5 lbs. Posole/Hominy

2 Cups Red Chile Puree

1.5 Cups Green Chile, Chopped

2 Ounces Vegetable Base

4 Ounces Pork Base

2 Tablespoons Vegetable Oil

1 Medium Onion, Chopped

3 Medium Garlic Cloves, Coarsely Chopped

¼ Teaspoon Ground Cumin

½ Teaspoon Oregano Leaves, Dry

½ Teaspoon White Pepper, Ground

1 Teaspoon Parsley, Chopped

Instructions:

Heat oil in a 10 quarts stockpot over medium heat; add onion and sauté until tender add garlic and sauté for 30 seconds.

Add posole, diced pork, red chile puree, pork base, vegetable base and 12 cups of water. Cook over medium heat until the posole kernels swell and burst open for about 1 ½ hours. Remove excess grease.

Add green chile, oregano, parsley, white pepper and cumin; simmer for 15 to 20 minutes.

Garnish with fresh chopped cilantro

Notes:

Chile Selection: If you prefer a milder dish, you can reduce the amount of red or green chiles, or choose milder varieties of chiles. Conversely, if you enjoy more heat, consider incorporating spicier chiles or increasing the quantity used.

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Cooking Posole: Ensure that the posole (hominy) is cooked until the kernels swell and burst open, as this indicates they are tender and ready to absorb the flavors of the stew. This step is crucial for achieving the right texture.

Pork Browning: For enhanced flavor, consider browning the diced pork before adding it to the pot. This step can add depth to the dish by creating a caramelized surface on the meat.

Simmering Time: Allowing the stew to simmer gently after adding the spices and chiles helps meld the flavors together. Be mindful not to rush this process, as it enhances the overall taste and richness of the dish.

Adjusting Consistency: If you prefer a thicker stew, reduce the amount of added water or allow it to simmer uncovered to concentrate the flavors. For a thinner consistency, add more water or broth as needed.

Garnishing: Fresh cilantro makes an excellent garnish, adding a burst of freshness and color. You can also consider adding lime wedges for a zesty touch or avocado slices for creaminess.

Storage and Reheating: This dish can be stored in the refrigerator for up to 3 days. When reheating, do so gently over low heat to maintain the texture of the posole and prevent overcooking the pork.

Nutrition Information:

Frequently Asked Questions:

Can I use canned hominy instead of dried posole?

Yes, you can use canned hominy as a convenient alternative.

If using canned hominy, rinse and drain it before adding it to the stew.

Since canned hominy is already cooked, you can reduce the cooking time significantly—just enough to allow the flavors to meld.

Can I make this recipe vegetarian or vegan?

To make this recipe vegetarian or vegan, you can substitute the pork with a plant-based protein such as tofu or tempeh.

Additionally, replace the pork and vegetable bases with vegetable broth or bouillon.

Ensure the red chile puree and any other ingredients are also plant-based.

How can I adjust the spice level to my preference?

The spice level can be adjusted by varying the type and amount of chiles used.

For a milder dish, use fewer chiles or opt for milder varieties.

To increase the heat, add more chiles or incorporate hotter varieties, such as jalapeños or habaneros.

You can also add cayenne pepper for additional spice.

Can I prepare this dish in advance?

Yes, this dish can be prepared in advance.

The flavors tend to develop and improve after sitting for a day.

Cook the stew as directed, then cool and store it in the refrigerator for up to 3 days.

Reheat gently over low heat before serving.

What are some suggested toppings or garnishes?

Freshly chopped cilantro is a classic garnish that adds freshness and color.

Other suggested toppings include diced avocado, a squeeze of lime juice, crumbled queso fresco, or sliced radishes.

These garnishes can enhance the flavor and presentation of the dish, adding extra layers of taste and texture.

How do I prevent the pork from becoming tough during cooking?

To ensure the pork remains tender, it’s important to use the right cut, such as pork shoulder or pork butt, which are well-suited for slow cooking.

Cook the pork over medium heat and avoid boiling the stew.

Instead, let it simmer gently, which allows the meat to break down gradually and become tender.

Can I use a slow cooker for this recipe?

Yes, you can adapt this recipe for a slow cooker.

After sautéing the onion and garlic, transfer all ingredients to the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

Add the green chiles and spices during the last hour of cooking to preserve their flavors.

What if I don’t have red chile puree?

If red chile puree is unavailable, you can make a substitute by blending rehydrated dried red chiles (such as ancho or guajillo) with a little water or broth until smooth.

Alternatively, you can use a canned red enchilada sauce, though this may slightly alter the flavor profile.

How do I know when the posole is fully cooked?

The posole is fully cooked when the kernels have swelled and burst open, becoming tender and chewy.

This typically takes about 1 ½ hours of simmering, but it can vary depending on the type and age of the posole used.

Taste a few kernels to check for doneness before proceeding with the recipe.

Is there a way to reduce the sodium content in the recipe?

To reduce the sodium content, opt for low-sodium or unsalted versions of the vegetable and pork bases.

Additionally, control the amount of added salt and taste the stew before seasoning further.

Using fresh ingredients and homemade broth can also help manage sodium levels.