Sunday, November 30, 2008

Pueblo Red Corn Chili...killer to the core!

I once worked with a woman who was raised by Pueblo Indians. She owns a restaurant here in Arizona and for months I have been absolutely addicted to this red corn chili. Oh my word! It's sooo painfully good. Like I'm in pain from eating so much!! This chili is gorgeously unique in that it has hominy in it instead of beans and is thick with shredded beef. Balanced flavor. Hot and satisfying. I couldn't stop. The kicker was the fresh Traditional Indian fry bread she served with it. Fry bread I learned how to make!!! Again with me and the bread. It really wouldn't be authentic Chef Tess without mentioning the bread to go with the chili right?

My big let down was no chili recipe. Really. She wouldn't give me the recipe for the chili. Instead I have done a lot of steady recipe testing. This is what I came up with. It is actually a traditional Mexican soup called Pozole. It uses pork, but you can use beef and call it red corn and beef chili. For certain it will knock your socks off. Be warned it is hot. I tend to go a little less hot than the traditional because I have kids. Regardless, it is so simple to make! Don't be afraid to try the white hominy! It has a wonderful flavor and makes a unique soup! Great texture!! Most divine with toasted corn chips or served with fat warm tortillas. Also one to add to your list of freezes beautifully. If you're really good, I may just post the fry bread recipe. First make your chili!!
Pozole1- 8 oz can tomato sauce
3T chile powder--not for chili beans, but ground ancho chile or hot New Mexico chile
1/2 tsp ground cumin
1T dry oregano
1 T ground coriander seed (these come with most pre-made spice racks...check yours!)
1 lb lean pork, cut into cubes
6 cups Mexican Style Hominy (canned, or fresh cooked--read directions on package)
1 small can green chile (or one fresh roasted, skinned and seeded)
3 T minced garlic
2 large onions, chopped
2 cups chicken or pork stock

Juice of 4 limes
1/2 cup chopped green onion
1 bunch chopped cilantro (optional for some... a "must have" in my kitchen!)
Salt and cracked pepper to taste

Put first 11 ingredients in a crock pot, solar oven, or pot on the stove, and cook low until the pork is cooked, about 1 hour stove top, 2-3 hours high crock pot or solar oven.

At the end of cooking, add lime juice, green onion, and cilantro. Season with salt and pepper!
Excellent served with baked blue corn chips and a dollop of fat free sour cream.
Stephanie's notes:Very low fat if you use lean pork. Vegetarians try the "soyrizo" found in the produce section.
It can be made without meat or meat alternatives, but isn't technically Pozole, just call it red corn stew. For people like my friend Ronit, this is also gluten free!! Enjoy!


Anonymous said...

I made this with freeze dried chicken. My family loved it. A great recipe. Thank you Chef Tess for sharing this recipe. Barb. From Phoenix,AZ

Anonymous said...

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