Cuisine: Albondigas soup, atole, bischochitos, capirotada, carne adovado, chalupas, chicharrones, chile con carne, chile rellenos, green chile stew, menudo, natillas, panoche, posole, tamales
Posole
One New Mexico Christmas tradition is a steaming bowl of posole, a spicy corn stew that is known as the ceremonial dish for celebrating life's blessings. Some make it with chicken rather than pork; some prefer to use vegetable protein rather than meat. While posole in Southern New Mexico is always made with red chile, it is not uncommon to find Northern New Mexico posole made with green chile.
Posole Recipe:
12 dried long red chile
10 pounds Boned pork roast cut into 1" cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 large onion, chopped
Large can hominy
Salt
Directions:
1.Break open the chiles and remove the seeds and veins.
2. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft.
3.
Let the mixture cool and using a favorite method, blend the chile and the water to make a paste and strain.
4
. Put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes.
5,
When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes until the mixture is boiling nicely.
To serve, ladle the posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, and fresh corn tortillas.
This recipe serves 20-24 people.
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