The last four years have been a nightmare for our public lands, our waters, our…
So here is, more or less, how I make my home-made green chile chicken posole. It’ s not totally my recipe. I modified it based on a meal cooked for me several years ago at Taos Pueblo by a very old man who I am sure would not want his name mentioned.
This is what I do.
Slice up one large yellow onion and four large cloves of garlic. Get them frying lightly in olive oil until they get that silvery look. Cook them nice and slow. LOTS of olive oil. Next, I add about two or two and a half cups of cut fresh tomatillos (I like my chunks large), one large carrot cut into big chunks, four Roma tomatoes cut into big chunks, two cups of diced mild green chiles (roasted and skinned), the juice from one whole lime, two teaspoons of oregano, half teaspoon of cumin, half teaspoon of curry powder, a teaspoon of black pepper and half teaspoon of salt.
I let this cook down over medium heat for about 10-15 minutes then add two large cans of white hominy (about…three pounds…seriously). I stir it up well then add about three cups of shredded cooked chicken (I ALWAYS get the rotisserie stuff from the local organic food store). Stir that up well and let the flavors blend for about five minutes or so. Finally, I add two quarts of low-sodium vegetable or chicken stock (sometimes I make it myself, sometimes not), about half a cup of HOT, diced green chile, throw the lid on, crank up the heat and boil the hell out if for five minutes. Then I turn it down for a 30-40 minutes simmer on low heat with occasional stirring.
This is a big pot of food and you’ll be eating it for days. While its good right away….its FAR better the second day after it sits out over night and is then re-heated. I’m not sure why but…the flavors blend or something. Day two? Breakfast with eggs, tortilla and cheese……
Not bad for a white kid.