The holidays are a great time to enjoy cooking a recipe and sharing it with your loved ones. Indian Pueblo Kitchen’s Executive Chef Davida Becenti (Diné) shared her recipe for posole, a spicy corn stew traditionally made with pork that is common for New Mexicans to eat during the holiday season. Indulge in a simmering bowl to warm you up this winter!
Courtesy: Indian Pueblo Cultural Center/Indian Pueblos Marketing, Inc.
- 2-pound bag of white hominy
- 2 pounds pork, cut into 1-inch cubes
- 4 cloves of garlic
- 3 bay leaves
- 1 teaspoon of cumin
- 2 tablespoons dried Mexican oregano
- 1 pound of red chile pods
- Dash of salt
- 2 tablespoons oil
- Boil 3 quarts of water, remove stems and seeds from red chile pods. Add chile to water and let reduce for an hour. Place pods into a blender, along with 2 cups of liquid from stock, and puree well.
- Pour chile puree into a pot with remaining water, and add the white hominy. Cook for 45 minutes on low heat.
- Brown the pork, garlic, bay leaves, cumin and oregano with two tablespoons of oil in a saucepan for at least 5 minutes.
- Add pork and spices to the pot of boiling chile puree and hominy.
- Let mixture simmer for 35 minutes on low heat until pork is soft.