If you live outside New Mexico like I do then you undoubtedly miss all the wonderful southwestern cuisine that has probably spoiled you palette. There's just nothing quite like New Mexican food and once you've had it nothing else can compare.
Being Christmas time I find my taste buds craving a savory bowl of Posole which is spicy pork and hominy soup that can be garnished with lime wedges, green onion, cilantro, and tortilla shells or chips, cabbage, or radish slices.
When it's cold outside nothing will warm you up like a steaming bowl of Posole!
Here are couple of recipes for Posole to add a southwestern flavor to your holiday:
Traditional Posole
INGREDIENTS1 pound of posole corn or hominy
1 medium to large onion, chopped
2 cloves garlic, minced
10 cups water
¼ teaspoon oregano
1 pound pork loin, bite-sized
2 cups red or green chile
1 teaspoon salt
Rinse posole corn until water runs clear; drain. Place posole corn, pork and 10 cups water in large stewing pot. Bring to a boil on high heat. Reduce heat to low and simmer for 3 hours. Add remaining ingredients and additional water if needed, and continue to simmer for another 2 hours or until posole corn kernels open and are soft but not falling apart.
Makes 8-12 cups
Recipe courtesy of Marie Coleman, Casa de Ruiz - Church Street Cafe, www.churchstreetcafe.com
Monroe's Red Chili Posole
A little over 1 gallon
2 jars of Monroe’s Red Chile
5 lbs. of clean, trimmed pork in 1 to 1 ½ in. x 1 to 1 ½ in. cubes
1 (2lb.) bag of cooked frozen hominy
1 medium sized, unpeeled garlic clove
1 medium/large sized peeled onion (not cut)
2 ½ tablespoons of salt
1 teaspoon of oregano
Instructions:
Pour a little over 1 gallon of water into your large stock pot along with your onion and garlic clove, cover with lid and bring to a boil. Once boiling 2 lbs. of hominy (cover and wait for hominy to pop). Usually takes about 35-45 minutes. Once the hominy pops add your 5lbs. of pork and 2 jars of Monroe’s Red Chile, stir to blend, then cover and bring to a boil again. Add your salt and oregano, turn heat to medium/low (keep at rolling boil) for approximately 2 hours or until pork is tender and fully cooked. Turn off heat and skim of any floating onion and garlic skins. Use a spoon to remove your onion and garlic. Serve in bowls with your favorite sides, and tortillas.
Recipe from Monroe's Mexican Restaurant https://monroeschile.com/recipe/
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