This is my favorite stew/soup. Made with dried red chili peppers. There are many versions. Versions with pork, versions with chicken, versions that are white, versions the are green, many different ways to cook this. Mine is red.
Ingredients:
1 Onion diced or sliced
1-3 Garlic cloves chopped
Stock to fill pot
8-15 New Mexican Chili peppers reconstituted, blended and strained
Water to fill pot with peppers
2-4 cups cooked Pork shredded
2-3 Cooked Chicken Breast meat shredded
1 large can Hominy
1-2 tsp Mexican Oregano
1 tsp extra virgin olive oil
Toppings: salsa, cabbage, radish, lime, onion, tortillas
Directions:
Cut the tops off the dried peppers and shake out the seeds. Place them into a pot and cover with water. You’ll want lots of the liquid that the peppers cooked in leftover to use in the base for the stew. Turn the peppers on high and bring to a boil. Turn down and simmer for 20 minutes. Let them cool off a little before putting them into a blender. If they are still hot make sure the blender top has an escape for the steam. While you’re waiting for them to cool, cook up the onions and garlic in your stock pot in a little oil until translucent. To this you will add in the ingredients to build the stew.
Puree the peppers in the blender with a some of the liquid they cooked in. Pour the pureed peppers into a strainer and using the back of a spoon or a spatula press it through the strainer.
Add in any remaining liquid from the peppers that you strained into the pot and the chicken stock. You’ll want enough liquid to support the meats.
Add in the meats, oregano, salt, pepper, and hominy. Bring to a boil and then turn it down to cook on medium low for 30 minutes.
Ingredients:
1 Onion diced or sliced
1-3 Garlic cloves chopped
Stock to fill pot
8-15 New Mexican Chili peppers reconstituted, blended and strained
Water to fill pot with peppers
2-4 cups cooked Pork shredded
2-3 Cooked Chicken Breast meat shredded
1 large can Hominy
1-2 tsp Mexican Oregano
1 tsp extra virgin olive oil
Toppings: salsa, cabbage, radish, lime, onion, tortillas
Directions:
Cut the tops off the dried peppers and shake out the seeds. Place them into a pot and cover with water. You’ll want lots of the liquid that the peppers cooked in leftover to use in the base for the stew. Turn the peppers on high and bring to a boil. Turn down and simmer for 20 minutes. Let them cool off a little before putting them into a blender. If they are still hot make sure the blender top has an escape for the steam. While you’re waiting for them to cool, cook up the onions and garlic in your stock pot in a little oil until translucent. To this you will add in the ingredients to build the stew.
Puree the peppers in the blender with a some of the liquid they cooked in. Pour the pureed peppers into a strainer and using the back of a spoon or a spatula press it through the strainer.
Add in any remaining liquid from the peppers that you strained into the pot and the chicken stock. You’ll want enough liquid to support the meats.
Add in the meats, oregano, salt, pepper, and hominy. Bring to a boil and then turn it down to cook on medium low for 30 minutes.
