Photograph from Library of Congress*
This post first appeared on my other blog, The Zees Go West. That was way back before this recipe blog was started. It makes sense to duplicate it here.
1. Kernels of corn that have been soaked in lime water, hulled, and dried.
2. Hominy and pork stew flavored with red chiles
Posole stew is a New Mexican tradition and can be ordered as a side dish in many New Mexican restaurants. You can order some real NM posole from the resources below, or you may substitute yellow or white canned hominy in the recipes.
Blue Corn Posole recipe, resources, and a wonderful memory about eating posole at San Ildefonso Pueblo
A nice collection of New Mexican Posole Recipes
Posole Recipe courtesy of Comida de Campos farm and cooking school, Embudo, N.M.
Posole recipes from the Santa Fe School of Cooking
Posole Stew, A New Mexico Holiday Tradition
If you have a moment, take time to read this evocative New York Times article--In Pueblo Food, Deep Respect for the Earth, which includes a recipe for posole. They might spell" chile" as “chili” but they know how to make New Mexican food sound delicious.
*The Library of Congress knows of no restrictions on the publication of this photograph. If you do, please let me know via the comments section on this blog.