BOTH AT ONCE: FIEST DAY POSOLE & GREEN CHILE STEW

BOTH AT ONCE: FIEST DAY POSOLE & GREEN CHILE STEW image

Yield Serves a big bowl of each to at least 10-12.

Number Of Ingredients 14

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For both dishes:
4 lbs. cubed beef (or pork or chicken)
4 large chopped onions
Corn oil to saute
6 cloves minced garlic
3T Mexican oregano
Water to cover
2t beef boullion granules to enrich stock (or chicken-flavored granules, if that's the meat you're using)
Garlic salt and black pepper to taste
For posole:
One package frozen or dried posole (hominy) or 3 cans hominy, extremely well-rinsed, if other types aren't available.
At least 5T powdered red chile (preferably Hatch, available in mild, medium or hot)
For Green Chile Stew:
At least 4 c. fire-roasted fresh or frozen green chile, chopped coarsely. (Hatch super-hot is my pick, but suit yourself. Canned chiles are acceptable only in dire emergencies, such as when I lived in Sicily.)

Steps:

In large Dutch oven, saute cubed beef or pork (or, if you're making the chicken version, boil the bird and shred the meat, reserving the stock). In second large Dutch oven, saute onions and garlic until golden. Divide contents equally among the two pans. Add oregano, water and bouillon granules to both and bring to boil. To the posole pan, add posole and red chile. To the green chile pan, add green chile (Additional vegetables such as chopped potato and carrot can also be included, if you like, but I'm a purist about my Bowl of Green.) Cover both pans and reduce heat Simmer until meat is tender and flavors blend, stirring occasionally and adding more water as necessary. Adjust seasonings before serving. If some in your group like their posole mild, go easy on the chile -- but give the wild ones extra Red Sauce to ladle in. Simply whisk more powdered red chile with hot stock from the pot, mixing to the consistency of thick enchilada sauce.