Story By: Ken Hulsey
There's simply nothing quite like New Mexican food - once you've experienced it, nothing else can compare. If you live outside of New Mexico like I do, you've likely been spoiled by the wonderful Southwestern cuisine and now find yourself missing it dearly.
As the holiday season approaches, I find my taste buds craving a savory bowl of posole, a spicy pork and hominy soup that can be garnished with lime wedges, green onions, cilantro, tortilla shells or chips, cabbage, or radish slices. On a cold day, there's nothing more warming than a steaming bowl of this delectable dish.
To add a Southwestern flair to your holiday meals, here are a couple of tasty posole recipes for you to try.
Ingrediants:Recipe courtesy of Marie Coleman, Casa de Ruiz - Church Street Cafe, www.churchstreetcafe.com
1 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
DIRECTIONS
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
Ingredients:
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 oreganoInstructions:
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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