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Gringo Posole with Hatch Green Chile

Gringo Posole

This week we have a special treat for a recipe.

This recipe is not one that I can call my own, but instead I have to attribute to the Shubert family of Roswell, New Mexico.  Many of you who have dealt with the Hatch Chile Store have likely dealt with Kelly in the past.  She is a born and raised New Mexican and is the right hand woman of the owners of the Hatch Chile Store.

Gringo Posole is a family recipe of theirs, and it was one that I knew I had to make for three reasons:

  • It is UNBELIEVABLY EASY.
  • It feeds a crowd (or two, or three).
  • It is basically a legend in her family.

When I asked for the recipe, she passed it along from her father.  The original recipe included exclamations like, “Serve in very large bowls, because everyone will want more. Then they will ask you for the recipe……then they will lament the calories but it will be too late! AND, they will cook it again in spite of the calories! Now for the real treat….when everyone is through eating, whoever finds a bay leaf in their bowl has to do the dishes!”

This is yet another reason why I love the tradition that green chile brings.  It is a family staple around these parts, and everyone has their own tried and true recipe.  Gringo Posole is one of those that will be written on a notecard somewhere, splattered and splashed with cheese and crinkled from the frequent use.

The recipe at the bottom of this post is actually just HALF of the recipe relayed to me by Gary.  I halved the recipe because there’s only two of us.  But even with half the food, we ate it two days in a row (with seconds) and we also managed to take it to small group as a queso dip to go alongside fajitas.

It is TRULY rich, but it was great as a soup and also as a condiment.  Enjoy!

Gringo Posole

Gringo Posole with Hatch Green Chile

Ingredients:

  • Velveeta cheese, 1 lb. block
  • 1 can, hominy (posole)
  • 1/2 lb. ground beef (or any cooked meat of your choice)
  • Roasted Hatch Green Chile, chopped (I used 3 large chiles, and it was great.  But this is totally up to you!)
  • 1 small can, cream of mushroom soup (or cream of anything)
  • 1 small can, chicken stock
  • 1 tsp. oregano
  • 1 tsp. ground cumin
  • 2-3 bay leaves

Directions:

  1. Pour entire contents of hominy into large stockpot, and place over medium heat.
  2. Add cream of something soup, then fill the same can with chicken stock and pour into the pot.
  3. Add oregano, cumin and bay leaves and bring to a simmer.
  4. Meanwhile, now would be a good time to cook your meat of choice.
  5. Now, add cooked meat and the amount and temperature of green chile you prefer.
  6. Then add the cubed cheese and stir until melted.
  7. Then “serve in large bowls because everyone will want more!”

Thanks, Gary and Kelly for the recipe!

20 thoughts on “Gringo Posole with Hatch Green Chile

  1. Sounds good, but , no posole . Soup, but not posole.. I ill try it though.. ;))

    1. I agree with DJ Barth. No posole. Soup, but no posole.

    2. I’ll try it without the cheese, it does sound good.

      1. Posole ( authentic ) does NOT have cheese!!!! Or green Chile…..sorry. Is red one !!! That’s is like more like green Chile cheese dip!!! No need recipe for that!!!!!

        1. Pepe, as titled, this isn’t a traditional posole.

    3. Hominy is posole

  2. came from Portales every fall we would buy a big bag and have them roasted then sort them by size, and but them in the freezer for the year, but we use them so much they never lasted til the next harvest. But we now live in Oregon and can’t get them, there is one brand of canned chilies and that’s it,
    don’t hold on to any hope ever getting them here. People ask do you eat those.

    1. Pam, I live in KS and I can buy Hatch Chile just across the OK border. (I don’t buy it roasted it, I roast my own.) My DIL lives in VA and I send her about half a bushel (that she will roast herself) every year in the flat rate box. She gets them in 2 days. I use an ice breaker to puncture holes throughout the box so they won’t spoil. Maybe you can have someone (relative or friend) send some to you that way? Just a thought. I make sure I buy 4 to 6 bushels every season.

      1. Or she can have us ship it directly to her 😉

    2. I live in Oregon also but lived in Albuquerque for 30 years. To my delight, for the past 3 years Whole Foods in the Portland and Vancouver WA area has been carrying Hatch green chile. They import it fresh, then roast it. You can buy fresh or roasted. I’ve done both. It has saved me from having friends send me a bushel every year from N.M. which can be very spendy.

    3. I live in southeastern Washington and just found them in the grocery store — the first time I’ve ever seen them. I bought a green Anaheim and a red Hatch so I would know which was which. Now I have to figure out the best way to eat it. I might try the soup — but the Hatch pepper is red..

  3. Sounds more like my queso (sans stock/broth).

  4. Hominy is pozole. It is made from whole kernel dried corn treated with an alkali solution to soften the kernels and the skins. It is then nixtamal which can be ground to make masa or cooked and used as hominy. The process also releases vitamins and minerals in the corn which are not available in plain dried corn. When corn was first introduced into Europe, people got sick from a niacin vitamin deficiency caused by eating too much corn, particularly ground into flour, as they did not know the process of treating the corn. While the ancient people in central Mexico knew nothing about vitamins, they did come to learn that corn soaked with wood ashes was more nutritious well back in prehistoric times. Corn, maize, has been cultivation for about 7000 years, In its modern form, which is also thousands of years old, it will not grow on its own. The seeds have to be separated from the husk and cob in order to be planted.

  5. In the recipe it just says can you posole… How big of can? Please & thank you

    1. Yes please, how big of a can?

    2. I have the same question–what size can of hominy?

      1. I use a 30 ounce. I’ve lost track of how many times I’ve made this. It is just yummy. My grown sons ask for it.

  6. I received a gallon-sized zip bag of green-hatch Chile from a co-worker who returned from New Mexico after vacation. I was speechless and thrilled. I don’t know what I did to deserve this gift, but I love the chiles and my friend for thinking of me.

  7. Real cheddar cheese, please! Velveeta is not cheese; my guess is that it’s closer to being some sort of plastic.

    1. Velveeta is made from real cheese–it just has other stuff added. Not plastic 🙂 One can make their own Velveeta if they want to have control over the ingredients and there are only four (cheddar cheese, powdered milk, hot water and gelatin) see http://www.grouprecipes.com/75953/homemade-velveeta-cheese.html I think plain cheddar would work too but would be stringer.

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