New Mexican Posole

A New Mexican version of this wonderful hominy-based, Native Pueblo “Feast Day” stew. The recipe was shared with us by dear NM friends, Mike & Paula Price. It is traditionally served at Christmas and for New Year’s Eve celebrations. We served this wonderful dish, accompanied with chicken flat enchillada casserole, at our recent Winter Youth Retreat held in the South Texas Borderlands.  We wanted participant youth to experience the flavors of the region as well as the people, language and places. The Posole and the flat enchilladas were both big hits! A number of people attending asked that I share the recipe with them. Here is is for one and all to enjoy.

IF you are using either dried or frozen posole (hominy) rather than canned, soak it overnight, then cook in water until it is becoming tender.  Then, either prepare or use a batch of already made Basic Soup Stock. Or, make the stock as you go, by placing the soup stock ingredients in a large pan and cooking it. To the stock, add:

A Roast – Pork is traditionally used. But, you can use Beef, Venison, Elk, etc.

When the meat is tender, remove it from the stock and allow it to cool. Strain out the herbs and vegetables from the stock.  Add to the strained stock:

Previously-Cooked (mostly!) Dried or Frozen Hominy,

Or, 2 Cans Hominy, Either White or Yellow, including its juice

Return the stock pot to the stove and continue cooking.  After the meat has cooled, remove any bones, and cut or tear it into bite-sized pieces. Set meat aside, and return any liquid to the stew pot. In the meantime, sauté in a little olive oil the following:

1 Onion, Finely Chopped

1 Stalk of Celery, Finely Chopped

1 Carrot, Finely Chopped

4 Cloves Fresh Garlic, Minced or Pressed

1 Tbsp. Fresh Cilantro, Minced

1 Tbsp. Fresh Parsley, Minced

1 – 2 Cans Green Chile Peppers, or Freshly Frozen, Roasted Chiles, Chopped

1 Tsp. Cominos (Cumin) Powder

1 Tsp. Mexican or Regular Oregano

1 Tbsp. Red Chile Flakes, Optional

Salt & Pepper, to taste

When both the vegetables and the hominy are fully tender, return the meat to the stew pot and cook again for at least 15 minutes.  Serve with warmed tortillas or Indian Fry Bread on the side. Serve with Red Chile Sauce on the side, for spooning over the top of served bowls of posole.  This dish is exceptionally wonderful – It’s NM Holiday “comfort food” to the max!