Both At Once: Fiest Day Posole & Green Chile Stew Recipe

Name: Both At Once: Fiest Day Posole & Green Chile Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For both dishes:; 4 lbs. cubed beef (or pork or chicken); 4 large chopped onions; Corn oil to saute; 6 cloves minced garlic; 3T Mexican oregano; Water to cover; 2t beef boullion granules to enrich stock (or chicken-flavored granules, if that's the meat you're using); Garlic salt and black pepper to taste; For posole:; One package frozen or dried posole (hominy) or 3 cans hominy, extremely well-rinsed, if other types aren't available.; At least 5T powdered red chile (preferably Hatch, available in mild, medium or hot); For Green Chile Stew:; At least 4 c. fire-roasted fresh or frozen green chile, chopped coarsely. (Hatch super-hot is my pick, but suit yourself. Canned chiles are acceptable only in dire emergencies, such as when I lived…

Servings: persons

For both dishes:
4 lbs. cubed beef (or pork or chicken)
4 large chopped onions
Corn oil to saute
6 cloves minced garlic
3T Mexican oregano
Water to cover
2t beef boullion granules to enrich stock (or chicken-flavored granules, if that's the meat you're using)
Garlic salt and black pepper to taste
For posole:
One package frozen or dried posole (hominy) or 3 cans hominy, extremely well-rinsed, if other types aren't available.
At least 5T powdered red chile (preferably Hatch, available in mild, medium or hot)
For Green Chile Stew:
At least 4 c. fire-roasted fresh or frozen green chile, chopped coarsely. (Hatch super-hot is my pick, but suit yourself. Canned chiles are acceptable only in dire emergencies, such as when I lived in Sicily.)

1
In large Dutch oven, saute cubed beef or pork (or, if you're making the chicken version, boil the bird and shred the meat, reserving the stock).
2
In second large Dutch oven, saute onions and garlic until golden.
3
Divide contents equally among the two pans. Add oregano, water and bouillon granules to both and bring to boil.
4
To the posole pan, add posole and red chile.
5
To the green chile pan, add green chile (Additional vegetables such as chopped potato and carrot can also be included, if you like, but I'm a purist about my Bowl of Green.)
6
Cover both pans and reduce heat Simmer until meat is tender and flavors blend, stirring occasionally and adding more water as necessary. Adjust seasonings before serving.
7
If some in your group like their posole mild, go easy on the chile -- but give the wild ones extra Red Sauce to ladle in. Simply whisk more powdered red chile with hot stock from the pot, mixing to the consistency of thick enchilada sauce.

1382

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For both dishes:, 4 lbs. cubed beef (or pork or chicken), 4 large chopped onions, Corn oil to saute, and more.

Yes, Both At Once: Fiest Day Posole & Green Chile Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Both At Once: Fiest Day Posole & Green Chile Stew

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