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  • DD Rockwell

D.D.'s Posole Green Chili


Ingredients

(Quantities depend on the size of the roast so I just eyeball most things and adjust for taste)

  • Pork Roast 3-5 lbs, trim the fat and cut into bite sizes chunks

  • Onion, chopped

  • Garlic, minced

  • Salt & Pepper

  • Spices - I use a Cajun mix that has cayenne, chili powder and paprika.

  • Green Chilis – I found big cans of whole chilis from Costco and roast in the oven.

  • Diced Tomato #1 or2, 14oz cans

  • Chicken Stock, homemade or I like organic boxed from the grocery. 3-4 containers

  • Posole, drained and rinsed. I use a half a huge can from Costco but the amount is up to you. 2 large cans from the grocery would work as well.

  • 1/2 c or so of Masa, mixed with water

  • Steamed Rice

  • Grated Cheese or queso fresca

  • Tortilla chips and sliced Avocado

  • Sour Cream

Mix Masa (1/3-1/2 cup) with Salt and Pepper plus any other spices you prefer. Toss pork with flour mixture well and set aside.

In a large cast iron or dutch oven fry up some of the pork fat that you trimmed or add a few pieces of Bacon. Once fat renders, add onion and garlic. Cook until slightly softened over Medium/High heat. Move to a large stock pot or continue cooking with the first batch of pork.

You may want to add some more cooking oil if you didn’t have enough fat rendered. I often add a tablespoon or so of Avocado oil if needed. Add in pork chunks and fry quickly to brown all sides. No worries about cooking through because it will finish in the stew. Move to the stock pot once caramelized and dark on the outside. I do this over High heat so I don’t overcook the pork.

Meanwhile roast tomatoes and green chilis. I toss in oil and use the toaster oven on broil until they are charred a bit and smell amazing. So now the pork is sizzling and the veggies are popping. The kitchen smells amazing!

Once the pork is all browned, stir in the stock pot well to mix. Dump in the roasted tomatoes. Roughly chop the green chilis and stir into the meat and veggie mix.

Add in chicken stock and rinsed Posole. Simmer for an hour at least. It just gets better the longer the ingredients are together to soak up the spices. Taste it as you go to see if it needs a little more salt or spice. Sometimes I add salt and pepper or a few tablespoons of Cholula here if it wants a little more kick. Serve over steamed rice with shredded cheese and tortilla chips.


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© DD Rockwell