I am aware that not everyone in the world lives in NYC/the Northeastern United States, but in case you didn’t know IT’S COLD AS F*** HERE. This frigid weather inspired my recent attempt at Posole – an awesome, thick, meaty Mexican stew that has lots of chilis in it – PERFECT. But it soon all went pear shaped. Here is a short script to illustrate my Posole journey:
I am going to kick this frigid weather in the ass with some Posole – F*** YOU WINTER!
ELETTRA goes to market, dressed like an Eskimo so that her limbs don’t fall off from frostbite, finds essential Posole ingredient, hominy.
OMG! Hallelujah! I found hominiy! This is going to be a breeze. OK, so how do I cook this bitch?
ELETTRA flips hominy package to the back to read instructions
(ANGRILY PUTS BACK HOMINY)
Look, I totally agree that this is entirely ridiculous, but soaking beans (or hominy) overnight just BUMS ME OUT big time. Almond milk is different cause basically all you have to do is wake up in the morning, blend, and enjoy. Soaking beans/hominy requires planning ahead, waiting a long time (I’m not good at that), and THEN cooking it into a soup. Say whaaaaaa???? No thanks.
So rather than do a traditional Posole, I decided to turn this into a posole + chile recipe – A “Posile”, if you will. I looked up a bunch of posole and chili recipes and advice and basically threw the kitchen sink (and a lot of my never used dried herbs/spices) at it. The amount of time you have to be on your feet in the kitchen for this recipe is about 25 minutes. The rest of the time you can shower, watch TV, catch up on emails, whatever and etc while the chili just simmerz. (Also, FYI the cornstarch and water act as a thickener.) To all of you out there, I hope you’re staying warm and not going winter stir crazy, like I am.
CHILI THAT WAS MEANT TO BE POSOLE
1 POUND OF GROUND BEEF
1 POUND OF GROUND PORK
2 DRIED CHIPOTLE PEPPERS, REHYDRATED
4 NEW MEXICO PEPPERS, STEMMED, SEEDED AND COARSELY CHOPPED
1 WHITE ONION, DICED
1 TABLESPOON FRESH GINGER, GRATED
6 GARLIC CLOVES, PEELED AND DICED
1 TEASPOON DRIED OREGANO
2 TABLESPOONS CHILI PEPPER
2 TEASPOONS GROUND CUMIN
1 TEASPOON OF PAPRIKA
1 TEASPOON RAW COCOA
28 OUNCE CANNED PUREED TOMATOES
1 CAN OF BEER (11-12 OZ)
1 CUP OF CHICKEN STOCK
1 CINNAMON STICK
2 CANS OF PINTO BEANS
2 TABLESPOONS OF CORNSTARCH + 2 TABLESPOONS OF WATER
- Bring about a cup of water to a boil and then pour into a bowl, over your dried chipotle chilis. Let them sit while you prep the rest of your mise en place.
- Take the stem off your Mexican peppers and try to get as much/all of the seeds out. Coarsely chop and set aside.
- In a small bowl, combine oregano, paprika, cumin, cocoa, chili pepper. Set aside.
- Dice your onion and garlic. Grate your ginger.
- Now brown the meat while breaking up the ground beef and pork. (5-10 minutes).
- When meat is browned, reserve 2 Tablespoons of the fat.
- Remove the meat from the pan and place on a plate next to you. Discard the rest of the fat from the pan.
- Use your reserved 2 Tablespoons of fat to brown your onion and garlic.
- When garlic and onion are fragrant and translucent, add in your ginger and stir until fragrant.
- Now add in your meat, the tomato puree, the chicken stock, beer, and the oregano, paprika, cumin, cocoa, chili pepper.
- Bring to a boil and then reduce heat to a simmer, submerge the cinnamon stick and place a bay leaf on top.
- Cover and leave it alone for 1 hour and 15 minutes hours, simmering over low heat. DON’T PEEK, just set a timer and forget about it.
- When timer goes off at 1 hour and 15 minutes, add in your canned pinto beans. Recover and continue to simmer.
- Whisk cornstarch and water together so it looks like milk (no clumps), add to the simmering chili and let sit for another 15 minutes.
- I served with a dollop of plain greek yogurt and chives.