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Authentic New Mexico Posole & Last-Minute Posole

New Mexico Posole

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.




Ingredients 1, 2 pound package frozen *hominy  or 2 cups dried hominy 2 pounds pork steak or roast, cut into small cubes ​Ham or pork bone is optional 1 small onion, chopped 2 medium garlic cloves, minced 1 teaspoon salt  1 teaspoon oregano ​1 teaspoon cumin, ground 4 red chile pods or Secret Santa Fe Red Chile Sauce to taste Toppings: chopped clinatro, sour cream

​*Also known as posole

Directions ​1. Rinse well and drain the hominy. Cover with water and and simmer until it becomes puffed and tender. This should take about 1-1/2 to 2 hours for the frozen hominy. If using dried hominy, it should be soaked at least 4 hours or overnight before covered with water and simmered. Be sure not to add the seaoning until it softens. ​2. Saute the onion, garlic, and pork pieces in oil. 3. Add the remaining ingredients and allow to stew for 6 or 8 hours, stirring the pot now and then before serving. ​Note: Simmering in a crock pot works great.

Last-Minute Posole Serves: 6    Serving size: 1 cup    Timing: Takes about 30 minutes hands-on work.   Simmer for one to two hours.




Ingredients 30 ounces canned hominy 2 tablespoons olive oil 2 medium garlic cloves, minced 1 small onion, chopped ​2 pounds pork or ham, cut into small cubes 1 quart chicken or turkey broth 1 teaspoon salt  1 teaspoon oregano ​1 teaspoon cumin, ground New Mexico red chile powder to taste Toppings: chopped clinatro, sour cream

Directions 1. Rinse the hominy well and drain.  2. Saute the onion, garlic, and pork pieces in oil. 3. Place all ingredients in a pot and simmer for an hour or two before serving.

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!  ​Linda ​​​​​Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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