In a nod towards the history of Miraval Resort & Spa’s location in the southwest, this stewy soup recipe celebrates the green chile, a fiery green pepper native to New Mexico and definitive of New Mexican cuisine.
“The ultimate expression of Southwestern flavors, this stew finds its way onto the Miraval menu frequently, regardless of the time of year,” Miraval says in its cookbook, Mindful Eating. “While we recommend fresh poblano chiles, you can easily substitute canned green chiles that have been rinsed, adding them at the same time as the stock. Canned tomatillos can also be substituted for fresh ones. Be sure to wash fresh tomatillos carefully after husking to rinse off their sticky resin.”
Green Chili Posole (Makes 6 cups; serving size: ½ cup)
2 tbsp Miraval Oil Blend (see below) or vegetable oil
1 cup chopped yellow onions
½ cup chopped celery
¼ cup chopped garlic
1 cup chopped poblano pepper
1 lb lean boneless pork loin, cut into ¾” cubes
1½ cup chopped fresh tomatillo, or canned
1 cup canned hominy, rinsed well and drained
¼ cup chopped fresh cilantro
4 tsp chili powder
4 tsp ground cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
6 cup chicken stock
¼ cup thinly sliced red cabbage, garnish
3 tsp crumbled Cojita, feta, or Parmesan cheese, for garnish
1½ tsp finely grated fresh lime zest, for garnish
- Heat a large saucepan over high heat. Add 1 tbsp of the oil and swirl to coat the bottom of pan. Lower the heat to medium-high, add the onions, and cook, stirring for 1 minute. Add the celery, stir, and cook for 45 seconds. Add the garlic and cook, stirring for 45 seconds. Add the pepper and cook, stirring for 1 minute.
- Add the remaining 1 Tbsp. of oil and stir well. Add the pork and cook, stirring to sear on all sides, about 3 minutes. Add the tomatillo, hominy, 2 Tbsp. of the cilantro, the chili powder, cumin, salt, and pepper; stir well and cook for 1 minute. Add the stock, stirring to scrape any bits from the bottom of the pan. Increase the heat and bring to a high simmer. Reduce the heat to medium-low and simmer until the meat is tender and cooked through, 40 minutes.
- Remove from the heat and stir in the remaining 2 Tbsp. cilantro. Divide the stew among 12 serving bowls (half cup per serving). Garnish each portion with 1 tsp. cabbage, ¼ tsp. of the cheese, and 1/8 tsp. of the lime zest; and serve immediately.
Nutrition information: 190 calories | 5 g total fat | 27 g carbohydrate | 7 g dietary fiber | 27 g carbohydrate | 7 g dietary fiber | 13 g protein
Miraval Oil Blend (Makes 1 cup; serving size: 1 tbsp)
This is a kitchen staple that’s used in many of the recipes in this book. By combining the two oils, the higher heat-resistant properties of the canola oil help to preserve the flavor of the more delicate extra-virgin olive oil.
¾ canola oil
¼ cup cold-pressed extra-virgin olive oil
Combine in a spray bottle or mister and sue to sauté food.
Nutrition information: 144 calories | 17.5 g total fat | 0 g carbohydrate | 0 g dietary fiber | 0 g protein
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