Real Estate Blog - New Mexico Red Chile Posole- New Years Dish

Home : Blogs : Brentwood TN Real Estate/Homes - Vanessa Stalets REALTOR® : The Brentwood TN Real Estate Scoop!

New Mexico Red Chile Posole- New Years Dish

New Mexico Red Chile Pork Posole

2lbs pork tenderloin, cubed
2lbs hominy(canned or dried)
6 cloves fresh garlic ~minced( I love garlic, so more if you like it)
1 med. sweet onion ~diced
1 can beef broth
1tsp ground cumin
1tspn oregano
1tspn basil
3Tblspn butter
1~3 Tblspn red chile sauce or powder(Dried Hatch Red Chile Powder)
4 cups water
Dash Corriander

In large soup pot melt butter, add onion, garlic , sautee until soft.
Add beef broth and other spices.
Add pork and 1/2 of water, simmer for 45 mins
Add posole/hominy and rest of water, as well as chile sauce/powder.
If using dried posole/hominy add water as needed when it soaks it up.
Simmer until tender~ Approx 2hrs for dried posole and 30mins for canned.
Serve with sopapillas or flour tortillas
(my recipe for sopas will come next)

I was born and raised in New Mexico and have always loved posole!

This dish can be a side dish. appetizer or the main dish.
It is served at New Years and on traditional Indian feast days for good luck.
Enjoy......

Vanessa Stalets

Brentwood's Real Estate Expert!

RE/MAX Elite

615-661-4400

Posted by Brentwood TN Real Estate/Homes - Vanessa Stalets REALTOR® on 12/23/2007 02:26 PM

Comments (15)

brentwood tn real estate

Originally posted at: Brentwood TN Real Estate Scoop!: New Mexico Red Chile Posole- New Years Dish

This post has been included in Tennessee Information Williamson County, TN Information

15 Comments on New Mexico Red Chile Posole- New Years Dish

DEC

2007

Vanessa this sounds - and looks! - delicious. I am (hopefully) on my way to New Mexico tomorrow for a Christmas getaway. I will save this recipe to try on my return. I love a good posole, thanks for sharing yours.

Have a wonderful holiday and a healthy and happy New Year.

Thanks Beth, I so wish I was going home for the Holiday(it is a bit cold though Ihear)

Say hello to the mountains for me ok?

Yes...it is supposed to be cold....and if my friend recovers from her cold, we will be spending Christmas in Santa Fe. I'll send your regards!

I'm looking forward to making your posole. I'll have to pick up some genuine Hatch chiles while I'm there!

DEC

2007

Vanessa- Another great recipe....But what are you having for Christmas Eve? Merry Christmas to you and your family.

Mark- Xmas Eve will be just the 2 of us. I am planning romance...

Filets w/ Bernaise sauce, steemed asparagus, baked sweet potatoes with butter and cinnamon

and pumkin pudding cake w/eggnog ice cream....

Now you are really trying to "SPICE" things up for me! lol Looks great!!!

MERRY CHRISTMAS my friend!

P.S. I have not seen your picture with a Santa Hat yet? lol

ok, ready...here is one( not this year though)

Vanessa - New Mexico Posole is one of my favorites - after all, I'm an Albuquerque girl. My husband (NJ) couldn't tell a huevo from a ranchero until he met me. Now he makes them for breakfast every Christmas morning. Karen

DEC

2007

How did a Brentwooe, Tenessee rainer learn to cook NM red chile posole? It is one of my favorite dishes all year. I love your recipe and the pictures are are worth a thousand words. You bet posole will be on my menu for New Year's Eve.

Karen- I did not know you were an Alb girl! I was born at UNM and grew up in ALB and then in Taos! Small world eh? I am a Chile snob and have green chile shipped to me every chile season from Hatch, then I roast it and freeze it for the coming year...there is nothing like NM cooking, nothing!

Eloise- I am a native New Mexican! Born and raised on chile and tortillas! Tamales, posole, enchiladas, huevos, bisconchitos...you name it! My favorite is just roasted green chile from Hatch, diced and put in the middle of a home made flour totilla. It will cure whatever ails you!! lol Ancient N.M hangover cure too! hehehehehe

Vanessa, I, too, receive a survival kit from NM every year. - it's what makes life tolerable here in the east. Actually, I love Virginia. The Blue Ridge are not the Sandia, but they are beautiful.

Karen- When I first moved to Ohio(many yrs ago) I went to a "mexican" rest and asked then if they put green chile in their queso. They said sure! ...It was green bell pepper, can you imagine?!! They had no idea what green chile even was...blew my mind!

I made a huge batch today...simmered it for hours extra. Hmmmmm

Hubby and I had to try it, make sure it was fit to serve others...*wink*

Tummy is full and happy!

DEC

2007

Vanessa -- very cool that you are from NM. I'm from Colorado and totally LOVE Santa Fe and Taos. The best food is from there too. . .green chili verde (oh, wow). I have several New Mex recipes. My brother and cousin still send "care packages" with salsas and dried chili peppers to us po' folk out East, LOL!

This blog does not allow anonymous comments