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For Randy and Carol McMillan Hatch Chile isn’t merely an ingredient in New Mexico, it’s a way of life. For four generations, fresh Hatch green and red chile have been a part of every meal for the McMillan family, with Randy running the kitchen where friends and family still gather weekly for fresh New Mexico hatch chile dishes! The Fresh Hatch Chile recipe started with Randy’s father, Arnold, who loved enchilada sauce so much that he experimented and perfected his recipes over many years of trial and error with his wife, Cheri. Now the recipe is Randy’s, and the McMillan family has become known for creating their fabulous Hatch chile sauces. Randy and his wife Carol started making thousands of jars of sauce for clients and friends as gifts, and after being asked for, even more, the decision was made to expand. The family recipe is now being made in a commercial kitchen, using only the freshest ingredients, including red and green chile from Hatch, New Mexico – the chile capital of the world!
Fresh Chile Company's Posole Recipe
1.5 to 2 pounds of frozen posole (hominy)
2 jars of The Fresh Chile Co. Red Sauce
2 pounds of pork belly 2 pounds of pork shoulder (not too lean) cut in 1.5 inch pieces
1 pound of bacon
2 medium sized yellow onions cut into 1/2 inch pieces
3 garlic cloves crushed
1 tablespoon oregano
2 teaspoons of ground cumin
2 teaspoons Fresh Chile Co. Posole Seasoning
1 pound sharp cheddar cheese
Step 1: Drain soaked posole and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
Step 2: Season pork belly and pork shoulder generously with salt and pepper. Brown pork shoulder, pork belly, onion, and garlic. After browning add cumin, oregano, and The Fresh Chile Co. Red Sauce, Posole seasoning and let simmer for one hour.
Step 3: Combine meat and posole in large soup pot. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
Step 4: To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onions, lime wedges, grated cheese, and oregano, and garnish to taste.
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