There are a few things from my childhood growing up in New Mexico that will always be extra special memories for me. Now, that I think about it, I'm pretty sure they all revolve around some kind of food.
Maybe that's why I have such a passion for flavors and such a flare for cooking.
The smell of green chiles roasting in the Fall has always been a favorite memory of mine from the Southwest - it's an indescribable aroma, just the most perfect smell!
The green chile, as well as the red New Mexican chile, are staples of most traditional dishes there. Many treats are prepared at particular times of the year. Like posole for example. A red chile pork stew made with hominy. It's usually served at New Year's and is meant to bring good luck throughout the year.
Well, I can always use some good luck. And, with the cold days we have been having, a warm belly would be nice too! So, I decided to use some dried posole (hominy) that I had in the pantry to mix up a nice pot of posole.
I think, like any stew, that this dish should be unique to you - add what you like. But, at the least usually, it consists of the pork, red chili & hominy. From there, you can throw in garlic, oregano, cilantro, onions, lime juice and anything else you love. I say, make it your own!
Here's my basic RECIPE FOR POSOLE:
Cook a small pork roast in a crockpot on low overnight or throughout the day, adding 8 cups of broth or so. Depending on how big your roast and crockpot are, and how much soup you want to make.
In this crockpot, I put a tablespoon of garlic, a teaspoon of crushed cumin, salt, pepper and a can of tomatoes with green chiles. I also tossed in 3 red NM chili pods that I'll remove the next day.
Wash the dried posole, picking out any rocks or debris. Soak over night covered in water with the same spices you used in the meat, except don't add a can of tomatoes.
The next day, cook your posole on low until it is soft, add the contents of the crockpot and any more spices or ingredients you think would work.
Add a cup of NM Red Chili Sauce (recipe here).
Cook for another hour or so, or until everything is tender and delicious!
Serve topped with fresh sour cream, cilantro, onions, crushed tortilla chips, lime juice or whatever you love.