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Joined: Jun 2013
Posts: 179
Campfire Member
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Campfire Member
Joined: Jun 2013
Posts: 179 |
Chile Colorado (red chile sauce)
12 dried New Mexico or similar red chiles
2 cups water
3 cloves garlic, minced
2 tablespoons lard or vegetable oil
2 tablespoons flour
1 teaspoon salt, or to taste 1 Wash the chile pods, removing stems and seeds. Place the chile pods in a saucepan with the water and bring to a boil, then reduce the heat and simmer, uncovered, until the chile pods are very tender, at least 10 minutes. Remove from heat, and pour the chiles and water into a blender along with the garlic. Purée the mixture well, then strain into a bowl. Set aside.
2 In a frying pan heated over medium-high heat until hot, add the lard, then whisk in the flour and cook until the flour is a light brown. Stir in the puréed chiles and stir until thickened. Season with salt and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes to marry the flavors, adding additional water, if needed, to thin the sauce. Taste and adjust the seasoning if desired, then remove from heat and set aside until needed. The sauce will keep, covered and refrigerated, up to 1 week.
Red chile posole
2 tablespoons vegetable oil
2 pounds lean pork loin, cut into bite-sized pieces
1 tablespoon plus 2 teaspoons ground dried oregano, divided
1 ½ teaspoons ground cumin, or to taste
2 teaspoons garlic powder, or to taste
¼ cup flour
2 teaspoons salt, or to taste
3 (16 ounce) cans of white hominy, drained
1 ½ quarts water
Chopped onion, garnish
Whole oregano leaves, garnish
Lime wedges, garnish 1 In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the pork pieces and cook, stirring frequently, until lightly browned and cooked through, 12 to 14 minutes. Strain the pork pieces from the pot and stir in 1 tablespoon of the ground oregano, cumin, garlic powder, flour and salt. Stir in the red chile sauce and bring to a simmer over low heat for a few minutes to marry the flavors. Remove from heat and set aside.
2 In a separate large pot, combine the hominy with the water and remaining 2 teaspoons oregano over high heat. Once the mixture comes to a boil, stir in the meat and chile sauce and reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, to marry the flavors. Taste and adjust the seasoning and flavorings as desired, and thin with additional water if needed. This makes about 3 quarts posole. Serve garnished with chopped onion, oregano leaves and lime wedges.
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Joined: Nov 2005
Posts: 1,943
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Campfire Regular
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Posts: 1,943 |
The truth angers those whom it does not convince
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Joined: Jan 2010
Posts: 1,897 Likes: 2
Campfire Regular
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Campfire Regular
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Posts: 1,897 Likes: 2 |
heck yeah I have a Pozole recipe. Make you slap your mama. Lately, I have been adding more dried peppers. Some Arbol and some California to the Guajillo peppers. A richer taste, and brings some real heat. Posole
1 1/2 pounds Country Ribs, diced Tablespoon Bacon drippings One onion, diced One bell pepper, diced 4 or more diced garlic cloves One small can (or more) diced green chilies Two or three dried Sweet Guajillo Chilies. Diced, reconstituted in a cup of boiling water, run through the blender until puréed Salt and black pepper to taste Two 15 ounce cans Hominy Tablespoon Chili Powder Oregano Cumin One lime One quart beef broth
Melt the bacon drippings, sauté the onion and bell pepper. Add in the dice pork, and brown. Season. Add one cup broth, and cook until that reduces. Squeeze in the juice from the lime. Add in the hominy, and the rest of the broth. Add in the Guajillo chilies and liquid from the blender Check seasoning Cover, and simmer for several hours. The meat should be very tender.
Serve with chopped green onion, sour cream and tortillas How much oregano and cumin?
"...why, land is the only thing in the world worth working for, worth fighting for, worth dying for,... because it is the only thing that lasts."
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Joined: May 2001
Posts: 18,345 Likes: 1
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OP
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Joined: May 2001
Posts: 18,345 Likes: 1 |
I used about a tablespoon apiece. Basically a small mound in the palm of my hand. Adjust by taste.
Carpe' Scrotum
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Joined: Oct 2003
Posts: 808
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Thanks for all sharing their great recipes! This stuff is addictive. I have been making it a different way every time since I first tried it probably 15 years ago. Great ideas are coming from these posts. I love to eat mine with Fritos tossed in.... but I am sure that is sacrilege! Good stuff, than kyou again for this thread!
“I am in love with Montana. For other states I have admiration, respect, recognition, even some affection, but with Montana it is love, and it’s difficult to analyze love when you’re in it.” John Steinbeck
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Posts: 5,507
Campfire Tracker
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Joined: Dec 2007
Posts: 5,507 |
Jerry Brummel (Rocky Mountain Lodge on the Conejos) used to hold a "Pot Luck" every Thursday. His mother-in-law used to always make posole and ONLY the first few got any.
It is/was the best I have ever eaten. though I usually only got the pan drippings!
Marguerite could make a killer posole.
Last edited by LouisB; 09/20/23.
Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Joined: Nov 2003
Posts: 67,754 Likes: 5
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,754 Likes: 5 |
Now I have a craving for some. Will make another batch soon. That question about how much seasoning has only one answer, season to taste.
Sam......
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