Friday, December 3, 2010

Posole: A New Mexico Tradition

Posole is a traditional New Mexican  spicy corn stew eaten during the Christmas Holidays.  You can make posole with pork, chicken,  beef, or a vegetable protein.   In Northern New Mexico the posole usually is made with green chili and in Southern New Mexico it is made with red chili.

You can garnish your bowl of Posole with:
          
                            - thinly sliced radishes
                            - thinly sliced lettuce
                            - diced onions
                            -shredded Monterey Jack cheese

I have even heard of people sprinkling some corn nuts on top of their  bowl of posole.


I like to make my posole with chicken and I use whatever chili I have on hand.  Usually, I make a large pot of posole and keep any leftovers in the refrigerator.  It gets better with age.  Below is a Crock pot recipe for Posole.  You put everything in one pot and let it cook.  The aroma is wonderful and very inviting.

As for garnishing my bowl of posole, I just eat it with a warm flour tortilla.


Posole


1-pound fresh posole rinsed*
3 cups cooked chicken breast cut into bite-size pieces
2 quarts chicken broth
2 cloves garlic finely minced
1 cup finely chopped onion
1-teaspoon cumin
1-1/2 teaspoons Mexican Oregano
1 bay leaf
2-teaspoons salt
1-teaspoon black pepper
1-1/2 cups red chili puree*
Salt & Pepper


.
1.   Put all ingredients into a 3-½-quart crock-pot.
2.   Cook on low for 10 hours or until posole “pops or blooms" (it resembles pop corn)
3.   Adjust seasoning if necessary.
4.   Serve in bowls. 




Makes 8 servings.

*Can be found in the frozen foods section of most grocery stores.

Feliz Navidad:)

Geri

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