Vegan NM Green Chile Posole

Just got my order from Rancho Gordo, and I went straight for the posole/hominy.  They have the best I've ever tried.  A few hours later, here it is...

Ingredients

• For the Posole:
• 1 c Rancho Gordo posole, rinsed & sorted
• 1/4 c mild NM green chile powder (up to 1/3 c, to taste)
• 1/2 tsp Rancho Gordo Oregano Indio (crumbled to 1/4 tsp)
• 1/2 small onion, small dice
• 1 jalapeno, seeded, small dice, OR 1 small can of mild diced green chiles, drained
• 1/2 tsp garlic powder
• 1/2 Tbs Massel low sodium vegan 'chicken' bouillon powder
• 1/2 tsp salt
• 3 c water
• 1/3 package Beyond Meat Southwestern Style Chickn Strips (8 strips), diced to the size of the posole
• For Serving, all optional:
• 1-2 oz Follow your Heart block vegan cheese (any flavor works well, but use their block cheese made in Greece)
• Rancho Gordo Rio Fuego Very Hot Sauce
• chopped fresh parsley or cilantro OR chopped steamed kale
• OR Vegan Sour Cream

Instructions

1. Put all the ingredients for the posole except the Beyond Meat into the slow cooker, ending with about 3 c of water. Turn cooker on high for about 3-4 hours.
2. Check posole for doneness after 3 hours.
3. When posole is nearing the texture you like:
4. Add the diced Beyond Meat (preferable at room temp) and cook another hour until the posole is the texture you prefer.
5. Stir in 1/2c water if you prefer the liquid to be thinner.
6. SERVING:
7. Serve the posole in a shallow bowl (I use a pasta bowl). Top with steamed chopped kale, if using. Use a microplane, to shave the vegan block cheese over the posole. Add a few drops of Rancho Gordo Rio Fuego hot sauce.
8. If not using kale, grate cheese, then sprinkle with chopped parsley or cilantro . Add a few drops of Rancho Gordo Rio Fuego hot sauce.
9. OR, add a dollop of vegan sour cream, a few drops of Rancho Gordo Rio Fuego hot sauce, top with chopped herbs. Mix, and eat.
10. 
    

Roasted Tomato Flatbread Pizza

Roasted Tomato Flatbread Pizza

Servings: 2 very large, 4 normal

8 oz cherry tomatoes, (grape, pear or cherry tomatoes will work fine)
1 Tbs olive oil
1 tsp kosher salt
2 Flatout Light Original Flatbread (vegans - see note at bottom)
8 oz Teese Vegan Cheese - Mozz
4 oz green chiles, canned or fresh, diced or in strips
2 corn ears, fresh, kernels only
1 tsp sea salt (optional)
1 tsp ground dried chile de arbol powder (optional)

1) Wash and dry cherry tomato. Slice larger ones in half.
2) Toss with olive oil and 1 tsp kosher salt and place into a cazuela or baking pan
3) Preheat oven to 350F with the tomatoes in the oven
4) Roast tomatoes until they pop, around 15 minutes.
5) Lay two flatbreads onto a baking sheet
6) Grate Teese evenly over the crusts
7) Add roasted tomatoes
8) Add diced mild chiles
9) Bake at 350F for about 10 minutes
10) Turn oven to broil and broil crusts until tops are starting to brown.

This makes two very large portions or 4 smaller portions. Sprinkle lightly with sea salt, if needed. And, in my opinion, it just isn't finished until you have shaken a little dried ground chile de arbol over the top...

Flatout Light Flatbread Original, does not contain any dairy like some of the other flavors do. However, it is processed in the same plant and probably on the same equipment as the other products that might contain whey. If this matters to you, you might want to look for a substitute flatbread. See the Flatout FAQ for more info here

Easy Green Chile Stew

I love Hatch chiles. I have them canned, in the freezer, made into sauce, crushed and powdered. Having New Mexican food after a lifetime of TexMex really opened my eyes to the idea of the chile as a star ingredient. I already add chiles and hot sauce to nearly everything, but always as an ingredient, not as a star.

That all changed one day last September in Hatch, NM at a restaurant called 'The Pepper Pot'. A simple meal of chile rellenos, one chile with red chile sauce, the other with green, was a revelation. The sauces were very plain, seemingly just chile powder, water, a little thickener (flour and oil maybe?) and possibly a touch of salt. All you tasted was the chile. And it was magnificent.

It was so good, that we left early the next day so I could eat there again before we headed to Santa Fe...

This led me, in a frenzy one very cold and gloomy Missouri winter day, to order a boxed Green Chile Stew mix from my favorite source of powdered chiles. I had very low expectations, but it was actually very good for an 'instant' stew. So, I decided to step it up a little. My stew adds beans and corn to make it a complete meal, and still is pretty quick and easy. The box took 30 minutes to make, you can do this one in a pressure cooker even faster.


Easy Green Chile Stew
(If using canned beans, see instructions following the recipe)
makes 8-10 cups

1 medium onion, diced
4 cloves garlic, minced
2 Tbs olive oil
6 c water
1 1/2 c zuni red beans, soaked overnight and drained
2 dried chipotle chiles (or substitute 2 tsp smoked paprika, see note)
6 Tbs green chile powder (see note for source)
2 c diced red or yukon gold potatoes
1 c frozen or fresh corn kernels
2 tsp sea salt

Set pressure cooker to 'brown' setting.
When cooker is warmed, add olive oil
Add onions and saute 2 minutes
Add garlic and saute 1 minute
Add water, beans, chipotle & chile powder
Pressure cook at 10 pounds pressure for 11 minutes
When cooker goes off, release pressure and add diced potato
Pressure cook at 10 pounds for 6 minutes
Release pressure and add corn and salt
Stir well so it doesn't stick on the bottom.
Pressure cook at 10 pounds pressure 1 minute
Release pressure and serve.

The stew can be eaten by itself, or served over brown or wild rice. Garnish with chopped green onions and a dollop of sour cream or vegan sour cream. A little grated Chihuahua, Jack or your favorite vegan cheese over the top of each serving is also excellent.


Using canned beans:
Set pressure cooker to 'brown' setting.
When cooker is warmed, add olive oil
Add onions and saute 2 minutes
Add garlic and saute 1 minute
Add potatoes and chipotle
Add water to cover.
Pressure cook at 10 pounds pressure for 6 minutes
Check potatoes. They should be nearly done. If not, cook a minute longer
When potatoes are nearly finished, add remaining ingredients
Pressure cook at 10 pounds pressure for 1 minute
Release pressure and serve


We get our green chile powder from Chimayo To Go . They ship quickly and have very good prices on bulk chile powders. For real Mexican/New Mexican taste, you'll also want to get chicos and dried epazote from this page

For smoked paprika, this is the best stuff EVER! From The Spice House