Pat Moylan’s Chile Pozole Caldo Verde

This is Pat’s recipe with a few of my modifications. If you prefer cooking this more from scratch, use 1/3 cup each of dried black and pinto beans, soaked overnight and cooked until tender, 2 ears of corn, and three tomatoes, peeled, de-seeded, roughly chopped.

1 bunch kale

1 large onion

1 medium bulb garlic

2 jalepeno peppers

2 fresh poblano peppers

¾ # lean ground beef

2 sausages, chicken or pork

1 can black beans

1 can pinto beans

1 can corn

1 can tomatoes

1 can (or homemade) good chicken stock

1 small can of salsa or pretty much any old Mexican sauce you have, 7 oz.

2 dried chili peppers (either guajilla or pasilla), or 3T good quality chile powder. I prefer Chimayo.

3T cumin

Salt/pepper

Cut off the tops of the 2 dried chili peppers and dump out the seeds. Crumble the chili peppers in a bowl, and  chicken stock. Nuke in the microwave for 2 minutes. Set this cup aside for later. If using dried chili powder, stick it in the chicken stock, heat up, and let sit.

Chop/deseed the onion, garlic, peppers. Saute in a saucepan with some oil 10 mins.

Puree half of the cooked vegetables, along with the chili/stock, and can of salsa or tomato sauce.

Saute the ground beef and sausage, drain.

Slice/chop kale finely. Add with all other ingredients to large pot (this recipe makes 5 quarts) Add cumin, adjust seasonings as needed. Cook until kale is cooked, 20 minutes.