Santa Fe Pork Posole Green Chile StewUser Submitted Recipe
A true regional favorite!
4 pounds “country style” pork ribs
15-20 peeled garlic cloves, sliced in half
2 onions, sliced fairly large (I like to make the new moon shape but any large chunks will do)
1 box (or can) of crushed tomatoes (I like that Italian brand, Pomi Parmalat)
2-1/2 to 3 boxes organic beef broth (I like that Whole Foods brand, Imagine, but whatever kind you buy make sure it has no added sugar)
1 cup red wine (optional)
About 2 tablespoons Mexican oregano (use regular if you can’t find Mexican, which is usually sold at Whole Foods where they have all the ethnic spices)
About 1 tablespoon salt (don’t put too much at the beginning, you can add more later if needed)
4-5 bay leaves –or- two farcelettes (dried herb bundles, sold at Surfas and other gourmet stores)
1/2 bag frozen uncooked posole
About 1 cup roasted green chile
Set crock pot on low and let simmer for about three hours. If you don’t have a crock pot, you can use a heavy stew pot and set the flame on the lowest possible setting. Don’t let the stew boil, there should just be some steam coming off it, and it should remain just below or at the simmer point the whole time. No need to stir more than once or twice.
Next, prepare the posole: Buy a bag of frozen posole, don’t use canned or dried. The posole is cured in lime and acid so you have to get that out first. You do this by putting it in a pot with water, bringing it to a boil, boil for about 2 minutes, drain and rinse thoroughly. Repeat two more times. Then, put half the posole in a zip bag back in the freezer for use another time, put the other half into the crock pot and stir in. Cook stew another 1-1/2 to 2 hours, until meat falls off the bone and posole is soft. If the broth is too thin, put the crock pot lid ajar for a bit so it can reduce somewhat. It should be a rich savory broth.
Next, prepare the green chile: Buy a bag or container of frozen New Mexico green chile, don’t use canned or fresh. It usually comes whole with the skin charred off, or already chopped. If whole, remove the stem, seeds and interior seed spine. Chop coarsely, and stir into stew. I use about 1 cup but add more or less depending on your taste. Taste broth for salt and add more now if needed. Fish out the pork bones and discard (do NOT give bones to pets, they can puncture their digestive tract).
OK, you are ready to serve! Ladle the stew into bowls. Put a large dollop of either sour cream or crème fraiche on top. Squeeze the juice of ½ lime on top of each bowl (just let the juice float on the top of the stew). Serve with tortilla chips or fresh corn tortillas or corn bread. Yum, yum, yum!!!
NOTE: If you have trouble finding New Mexico green chile, you can substitute whole dried red chile pods. Put a small handful in at the beginning, and taste the broth every hour or so for hotness. When it starts to approach the level of chile heat you like, take out the red pods. Be careful, the longer you cook those pods the hotter the broth becomes. Better to take them out early and put some back in at the end than leave them in too long.
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