Hatch Green Chile Chicken Posole Food

CHILE-CHICKEN POSOLE

Steps:

• Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
• Photograph by Antonis Achilleos

HATCH GREEN CHILE CHICKEN POSOLE

Steps:

• Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
• Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
• In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
• Transfer sautéed onions and browned flour to posole and stir.
• Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
• Simmer entire mixture until slightly thickened for at least 30-35 minutes.
• Garnish with fresh parsley and enjoy.

GREEN CHILE POSOLE

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

CREAMY HATCH CHILE CHICKEN

Steps:

• Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

GREEN CHICKEN POZOLE

Steps:

• Boil chicken and pork together for about 1 hour in water.
• While it's cooking put 2 chopped onions and whole garlic clove.
• Skim off fat about every 15-20 minutes.
• Add chili and let cook another 15 minutes.
• Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
• When served, crush oregano, cilantro, onion and squeeze lemon to taste.

HATCH GREEN CHILE

Steps:

• Heat your stock pot on medium high heat and add oil. Add your pork and cook for 10-15 minutes stirring occasionally until browned.
• Next, add in the onions and continue to brown the onions with the pork. Add your flour and stir to combine. (If too thick you can add a teaspoon of oil so that the roux is manageable).
• Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps. Then, blend the chiles except for the reserved chiles into the blender and puree. Add in the green chilies, the chopped and the pureed chiles, the rest of your water, cumin, garlic salt, celery salt, and bouillon cubes.
• Stir well and allow the chile to come up to a boil. Drop your heat to medium low, cover and simmer for 45 minutes to an hour. Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.
• Enjoy!