Winter Posole Recipe!
This has been a real winter. This recipe will help take the chill off.
Let us know what you think & please to enjoy!
1 lb. pork loin, cubed bite-size
1 1/2 cups chopped onion
2 tsps. garlic, minced
5 cups chicken broth
3 Tbsps. oil
1 12 oz. Bag White Corn Posole
1 Jar Hatch Red Chile Colorado Sauce Mild
4 1/2 oz. Chopped Hatch Green Chile
1 tsp. Ancho Chile powder
1 tsp. Red Chile powder
1 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. paprika
1 Tbsp. lime juice
1/3 cup fresh cilantro, chopped
Soak Posole overnight, then rinse well. Boil Posole in salted water for approximately two hours. Cover and simmer for another hour or until the Posole is tender. Stirring occasionally. Maintain water level.
Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, Hatch Red Chile Colorado sauce, chopped Hatch Green Chile, and spices. Bring up to a simmer. Cover and reduce heat to low. Simmer 40 minutes. Add in already prepared Posole. Cover and simmer 10 minutes. Stir in lime juice and cilantro.
Click here for Posole
Click here for Hatch Red Chile Colorado Sauce
Click here for Hatch Green Chile
Click here for Ancho Powder
Green Chile Chicken Enchiladas with Sour Cream Recipe!
An easy to make yummy winter dish!
1 lb chicken breast diced
4 to 6 ounces chopped Green Chile
1 cup sour cream
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas softened
1 1⁄2 cups grated Monterey jack cheese or 1 1⁄2 cups Mexican blend cheese
1⁄4 cup butter
1⁄4 cup flour
15 ounces chicken broth
In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas and add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in a 9″ by 13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan. Stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat then stir in the sour cream and Green Chile. Pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbling. Please to enjoy!
Click here to go to our Green Chile page
An Easy Chicken with Mole Sauce Recipe!
Rich, dark and delicious, mole is a signature sauce in New Mexican cooking. There are many variations, but the basic ingredients include plenty of Chile and nuts along with a touch of chocolate to tame the heat of the Chile. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chile powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
This wonderful recipe is from Eating Well Magazine.
1¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons canola oil,
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds
(Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.)
Season chicken with teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
Click here check out our New Mole Sauces!
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A simple, quick & easy Green Chile Chicken Stew Recipe!
1 pound chicken tender or chicken breast meat, cut into ¼ pieces
1 quart chicken broth
3 cups medium-size red potatoes, cut into ½ cubes
1 16-ounce jar green chile sauce
1 tablespoon vegetable oil
1 ½ cups whole kernel corn
¼ cup all-purpose flour
1 tablespoon granulated garlic
½ teaspoon salt
½ teaspoon pepper
Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1-gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.
Recipe courtesy of El Pinto Restaurant & Cantina
Click here for El Pinto Green Chile Sauce
Click here for El Rancho de Los Garcia’s Green Chile Sauce
Looking for the perfect Chile Verde Con Cerdo in Hatch Chile Verde (Green Chili With Pork) recipe? You found it!
2-3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
2 cups diced tomatillos (or substitute with your favorite salsa verde)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
1 tablespoon ground chili powder (or to taste) (optional)
1 teaspoon salt
2 tablespoons cumin (to taste)
2 teaspoons oregano
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
Cool meat enough to handle.
Cube cooked pork into bite-size pieces.
Process 1/2 of the green chilies and tomatillos until smooth.
In the same large pan, melt the lard or bacon grease (or heat oil).
Add onions and garlic; sauté until tender but not brown.
Stir flour into the onion, garlic, and fat until flour absorbs the oil or fat.
Add broth or water.
Cook and stir until mixture comes to boil and is slightly thickened.
Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Leave pork out for a vegetarian green chili sauce.
Enjoy your Chile Verde Con Cerdo in Hatch Chile Verde!