Pat Moylan’s Chili Posole

This is really delicious. I’m publishing Pat’s original recipe, but it’s pretty easy to make completely from scratch, as I do.

Shopping list:

1 bunch cilantro

1 bunch kale

1 large onion

1 medium bulb garlic

2 Jalepeno peppers

2 fresh Green Poblano peppers

1 package smoked Anduoille or Spanish style chorizo (or both, if you want more meat)

(I use some ground beef in mine. AW)

1 can black beans

1 can pinto beans

1 can corn

1 can whole tomatoes

1 can (or homemade) good chicken stock

1 small can of El Pato chili freso as seen here:

http://www.mexgrocer.com/1276.html

2 dried chili peppers (either guajilla or pasilla) as seen here:

http://www.mexgrocer.com/catagories-spices—herbs-chilipods.html

Step 1:

cut off the tops of the 2 dried chili peppers and dump out the seeds. crumble the chili peppers in a coffee cup, and add 1/2 cup chicken stock to this cup. Nuke in the microwave for 4 minutes. Set this cup aside for later.

Step 2: Prep the veggies

chop 1 bunch of Kale

mince the whole onion

mince about 1/2 head garlic

deseed and chop up the fresh jalapenos, and fresh poblano peppers

Step 3:

In a pot, Dutch oven or really large sauce pan, add 1 bunch of fresh kale that has been chopped into fine pieces.

add 2 tbsp olive oil and saute for 3 minutes. Add 1 cup of chicken stock , just enough to keep this covered.

Throw a lid on it and steam for 15 minutes Make sure kale stays wet.

Step 4: saute the veggies – in a separate sauce pan – saute onion, garlic, and all the fresh chopped peppers for 10 minutes with olive oil

Step 5:

Get out the blender:

Add the following to the blender:

1 small can of El Pato from above

3 tbsp of that sauteed veggies from above The cup of chicken stock/dried chili mixture from earlier Blend this on high until it is smooth liquid.

Step 6:

Go back to the large pot where the kale is now steamed.

Add all of the blended mixture from above Add all of the remaining sauteed vegetables (onion, garlic, peppers) Add all of the cut up sausage (cut on the bias) Add all the canned stuff (corn, whole tomatoes, beans) Add 1 bunch chopped cilantro.

Step 7:

The seasoning: – At this point we haven’t really added any extra seasoning or salt. I like to wait until here because some sausage is saltier than others and those dried and fresh peppers may be plenty spicy enough.

But usually to finish, I season to taste with Kosher salt, Ground Chill pepper, garlic powder and any hot sauce.

Step 8:

Let the whole thing simmer on low for another 30 minutes to gain flavor

Note:

As for the corn and beans above, feel free to change the ratio to suit your personal taste.

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This entry was posted in entrees, Potluck, soup, vegetables. Bookmark the permalink.

One Response to Pat Moylan’s Chili Posole

  1. Pingback: Patrick Moylan’s Chile Posole Caldo Verde.or really good chili? | Allisonwoods's Blog

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