Cooking New Mexican posole takes me back to those wonderful cold, crisp days I've spent in Santa Fe at Christmastime, crunching through the snow with my New Mexican family to one our favorite restaurants. Oh, the fragrant aromas enveloping our senses as we stepped out of the cold into the warm, welcoming atmoshere. I recall the laughter and local gossip as we dipped warm corn tortillas or sopapillas in our bowls.
On Christmas eve day this year, I had a hankering for this dish, but there was no time to make it in the traditional way. So off to the store went my dearheart to bring back a 108 ounce can of white hominy. Like always, I had turkey stock on hand in the freezer that I could use as a base, and there was left over ham from our family Thanksmas dinner in there too. I was pleased at how quickly this dish came together and how tasty it turned out to be. So for the traditionalists, I offer you posole from scratch, and for those pressed for time, ideas on how to take the easy, almost-as-good way of making it.
Please note: When I claim this is an easy "last-minute" recipe, I mean it only needs an hour or two to simmer.
Traditional New Mexican Posole
Serves: 6 Serving size: 1 cup
Timing: Takes about 30 minutes hands-on work. If using dried hominy, begin by soaking overnight. Simmer most of the next day.
Serves: 6 Serving size: 1 cup
Timing: Takes about 30 minutes hands-on work. Simmer for one to two hours.
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you!
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1/2/2017 12:15:11 pm
Oddly enough, despite growing up in New Mexico, posole was not on our family menu. I've had it only a few times, and had been thinking of making it now that I live in Texas where I can buy reliable green chile. Your last-minute version sounds perfect. Yum!
1/2/2017 12:16:43 pm
Aha! I don't even need green chile. Red chile powder is always on hand.
1/16/2017 10:59:20 pm
I would like to try this Traditional New Mexican Posole as it excites me to taste it, the taste appearance of it makes me curious of the taste of it. I love this kind of cuisine and I will share this to my friends as well. Thank you for sharing this and this is a good reading to consider
1/2/2017 04:37:16 pm
Sharon,red chile is my favorite, although I do use green in my guacamole, and long ago, when I was a student at UNM, I used to order grilled cheese sandwiches with green chile in the commons. :-)
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Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: