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  • Fiesta Posole With Red Chile Sauce

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    Fiesta Posole With Red Chile Sauce
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. olive or possibly canola oil
    • 1 lrg onion, minced
    • 3 x cloves garlic, chopped
    • 1 1/2 lb grnd turkey breast
    • 1 tsp crushed dry oregano
    • 2 tsp grnd cumin
    • 2 x bay leaves
    • 1 c. dry white wine
    • 2 c. water
    • 1 lrg can white hominy (6 lbs. 12 ounce.), with the liquid
    • 4 x New Mexico green chiles, roast, peel, seeded & minced
    • 1 x ancho chile, minced
    • 3 Tbsp. extra virgin olive oil, divided use
    • 1 1/2 med onion, minced
    • 2 x cloves garlic, chopped
    • 2 Tbsp. all-purpose flour
    • 14 ounce chicken broth
    • 8 ounce tomato sauce
    • 3 Tbsp. New Mexico red chile pwdr
    • 1 tsp grnd cumin
    • 1 tsp salt

    Directions

    1. To prepare the posole:Heat the oil in a large pot. Saute/fry the onion, garlic, and turkey, stirring occasionally, till the turkey is cooked through. Stir in the oregano, cumin, and bay leaves. Add in the wine, water, hominy, green chile, and the ancho and cook over low heat for at least 1 hour. Remove the bay leaves before serving.
    2. To prepare the red chile sauce:Heat 1 Tbsp. of the oil and saute/fry the onions and garlic till the onions are limp. Heat the remaining 2 Tbsp. oil in a heavy frying pan, stir in the flour, and lightly brown to make a roux. Add in the chicken broth and stir till smooth. Add in the tomato sauce, chile pwdr, cumin, salt, and garlic-onion mix. Simmer over very low heat till smooth and well blended. Add in more chicken stock or possibly water if necessary to thin the sauce.
    3. SERVING SUGGESTIONS: Ladle the posole into bowls and serve with the red chile sauce on the side. This is great for a buffet supper and goes well with guacamole salad and blue corn tortillas.

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