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POSOLE

Posole

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Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


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Gildan Bowl Green chile Challenge Winning Recipe

This recipe won the first annual Gildan Bowl Green Chile Challenge recipe contest to benefit a local high school, Sandia High School in Albuquerque, NM. I helped Gildan’s publicity group organize the judging and recipe contest. This was Gildan’s first sponsorship of the bowl game conducted in Albuquerque, NM on December 17, 2011.

Yield: 6 to 8 servings

3 Tablespoons olive oil

3 pounds pork shoulder or butt, cut into 1/2 inch cubes, excess fat removed

2 ½ teaspoons salt

Few grinds of black pepper

1, 28 ounce or 2, 14.5 ounce cans diced tomatoes (or, whole tomates, diced)

3 medium sized russet potatoes, peeled and chopped

1 pound parched, peeled green chile, chopped

2 cloves fresh garlic, minced

Vegetable broth or vegetable boullion or base, 2 cups or more to create stew-like consistency

1 teaspoon onion powder

2 ½ teaspoons salt

Few grinds fresh black pepper, to taste

1. Heat olive oil until hot over medium high heat in a 5 quart Dutch oven or stock pot. Mix pork pieces with salt and pepper, then add to hot oil in pot and evenly distribute across bottom of pan. Allow to brown without stirring. Then turn pieces of pork and add tomatoes and cover and cook for about 30 minutes.

1. Add green chile, garlic, 2 cups of broth, onion powder, salt and pepper and stir to combine. Cover and simmer for at least 30 minutes. If thick, add more vegetable broth, and if thin, cook the potatoes with the lid off. Add potatoes and cook for about 15 to 20 minutes or until the potatoes are tender. Taste and adjust seasonings.

2. Add green chile, garlic, 2 cups of broth, onion powder, salt and pepper and stir to combine. Cover and simmer for at least 30 minutes. If thick, add more vegetable broth, and if thin, cook the potatoes with the lid off. Add potatoes and cook for about 15 to 20 minutes or until the potatoes are tender. Taste and adjust seasonings.

Recipe reprinted with permission from Jane Butel's Chili Madness, 2nd edition. 

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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