Ingredients

1 lb ground beef
1 lb ground chicken dark meat
2 yellow onions, chopped
4 cloves garlic, minced
1 28 oz can tomatoes
1 14 oz can chili beans (pinto, kidney, black).
1 14 oz can white beans
1 14 oz can sweet corn
2 frozen green peppers, diced
2 dried chipotle peppers, diced
2 other dried peppers (not sure what kind, but they are big and dark)
2 tsp NM chili powder
1 tsp chipotle chili powder
2 tsp ground cumin
1 tsp smoked black pepper
vegetable oil

Directions

Heat vegetable oil in a large, deep pot over medium heat. Add the garlic and stir for a minute or so. Add 1/4 tsp of the NM chili powder and 1/4 tsp of the chipotle powder. Stir another minute, then add the onions. Saute for about 10 minutes. Add the ground beef and stir, breaking up into smaller chunks and mixing with the onions. Add the chicken. Turn heat up to medium high and cook, stirring occasionally, until browned. Add the tomatoes, beans, peppers, and various spices except for the smoked pepper. Bring to a boil on medium high; chili should be fairly watery. Cook on medium-high for about 5 minutes, stirring occasionally, then reduce to medium and reduce until thick. Add chili powder or cumin to taste, and the smoked pepper when it’s almost reduced. Serve with sliced green onions, cheese, sour cream, etc. as preferred.

Ingredients

4 lb boneless pork shoulder
2 tbsp canola oil
1 cinnamon stick
1 tsp chili powder
2 bay leaves
4 cloves garlic, thinly sliced
1/2 tsp ground cumin
kosher salt

Directions

Cut the pork in large flat pieces, about 1″ thick and 4″ square. Rub all over with salt. Heat the oil on medium high in the pressure cooker and brown the pieces of meat thoroughly, in two batches if necessary. Remove the meat and blot any excess oil. Add a cup of water to the pressure cooker, scraping the bottom to remove the brown bits. Add the pork back to the cooker, along with another cup of water and the garlic, chili powder, bay leaves, cumin, and cinnamon stick. Seal the pressure cooker, turn the heat to high, and bring the pressure up to 15 lbs psi (second red line on kuhn rikon cookers). Turn the heat down to maintain the pressure and cook for an hour. Remove the cooker from the heat and let the pressure dissipate. Remove the meat from the cooker and let it cool. Strain the liquid remaining in the cooker.

Heat the oven to 350. When the meat is cool, shred it into two-inch pieces (the smaller the pieces, the crispier they’ll get, so make them small if you like your carnitas crispy). Spread the meat out in a large baking tray (or two) in a single layer. Pour some of the strained liquid over the meat, enough to cover the meat about halfway. Put it in the oven and bake it until the liquid evaporates and the meat begins to turn crispy. Take it out when it’s how you like it (I left it in the oven about 1:45 for extra crispy meat). Blot with paper towels to get rid of any extra oil. Enjoy!

Ingredients

Soup
1 28 oz can hominy, drained
1 small white onion, diced
3 medium garlic cloves, peeled and smashed
3 dried red New Mexican chile peppers, stems removed (not too spicy)
1 tsp dried Mexican oregano
1 lb boneless chicken breast, cut into chunks
3 1/2 quarts water

Colorado sauce
2 tbsp extra-virgin olive oil
2 tbsp finely diced white
2 medium cloves garlic, finely chopped
1 tsp dried oregano
2 tbsp flour
1/2 tsp ground cumin
1/2 cup ground red chile
1/2 tsp fine grain sea salt
2 1/2 c water
a quarter of one lime

Garnishes
tortilla strips, crumbled queso fresco or feta, toasted dried Mexican oregano

Directions

Place hominy in a large heavy pot, 3 1/2 quarts of water, the chicken, the onion, garlic, chile peppers, and oregano. Bring to a boil, then simmer until the hominy is tender, and many of the kernels have flowered into popcorn shapes. This can take anywhere from 1 1/2 to 3 hours. Season with a couple teaspoons of salt roughly halfway through the cooking process. Season again once the posole is fully cooked.

In the meantime, make the red sauce by combining the olive oil, onion, garlic, and oregano in a medium saucepan over medium heat. Stir continuously until the onion takes on a bit of color, a few minutes. Add the flour and cumin, and stir for a minute or two or until the flour browns a bit. Whisk the chile into 2 1/2 cups and pour it into the saucepan, whisking all the while. Stir until the sauce thickens a bit, dial down the heat and simmer, stirring occasionally, for fifteen minutes or so. Stir in a squeeze of fresh lime juice, and season with the salt, adding more to taste if necessary. Set aside until the posole has finished cooking.

Stir 1/2 cup of the red sauce into the pot of posole, and add more to taste. Spoon the posole into bowls and top with tortilla strips, cheese, and oregano.