I Love New Mexico

About all things New Mexican

Posted by bunnyterry on January - 1 - 2010 | 3 Comments

It’s here – 2010 in all it’s glory.  If the weather is any indication of how the year is going to go, this should be a great one for all of us.  The sun is shining, the snow is melting, and there’s hardly a breeze.  I just had the pleasure of sitting in the sun on the porch swing at my friend Shelley’s house while the posole was getting warm, and it made me think that you might like to have her sister Glena’s amazing posole recipe.

Yeah, yeah, yeah, I know.  In your neck of the woods, blackeyed peas are probably the requisite lucky meal on New Year’s Day.  And we always set the table with a small bowl of blackeyeds, just as a nod to tradition in other parts of the country.  When I lived in North Carolina, the rule was that you had to have blackeyed peas and collard greens – once my marginal spouse and I were driving home through Tennessee and ended up at an equally marginal diner on New Year’s Day, begging the waitress for peas and greens.  Alas, they were all out of greens.  And of course, that’s how he would explain his bad luck that year when I finally got tired of his shenanigans and moved home to Albuquerque. 

But I digress. . ..if you’re a native New Mexican, you have to have posole for good luck on New Year’s Day.  And if you’re a food fan, you’ll love this recipe.  You can get lots of good posole throughout the state, but this is truly my favorite.  If you’re in some foreign land (Mississippi, New York, California. . .some place like that) and can’t get frozen posole,  just use canned hominy.  It’s not a perfect substitute, but sometimes you have to make do when you can’t be in the Land of Enchantment. 

Panza llena corazon contento*.  Or something like that!

Glena’s Posole Recipe

 5 boneless pork chops cubed

1pkg frozen pozole

1 container red bueno red chili

1 onion chopped

5 cloves garlic minced

12 cups water

4 TBS chicken broth granules

2 tsp oregano

 Combine pork, pozole, onion, garlic, water, chicken broth granules in a large stew pot and simmer until the pozole “POPS” about 3 hrs. You may need to add more water and chicken granules as needed. (1 tsp. granules per cup of water. When posole pops, add red chili, and oregano simmer for 30 minutes.

Best served with chopped onion, shredded cabbage, avocado, and lime.

” Full Belly Happy Heart

3 Responses so far.

  1. Vicky says:

    Another great recipe you’ve posted. Will have to try this one also. YUM!

  2. sahilabad says:

    Hi,
    Do you have pure vegetarian mexican recipe menu ? I would prefer to make a note of the new vegetarian recipe……

  3. Ellen Fennell says:

    We make with chicken and canned hominy. The better the stock the better the soup. Grated fresh cabbage, thinly sliced radishes and chopped green scallions always make it fresh tasting. Top with large pieces of pulled chicken and melted jack cheese. Can’t beat it . However, as a Southermer, you would have to take my black eyed peas and cornbread from my cold dead hands before I would give it up for New Year’s day!


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