Comfort food to those of us who love a nice warm chili or soup on
a cold winter night. This is a favorite New Mexican tradition for New
Year's Eve supper.
1 pound dried posole
water to cover
5 - 7 dried New Mexico red chiles, steamed and stems
2 quarts salted water or chicken stock (add more water or chicken stock as
needed while cooking)
1.5 cups red wine
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 Tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 - 3# chicken, or 1 - 3# pork roast
Cover dried posole (white corn, hominy) with water and soak overnight, drain and rinse.
Put posole, 2 quarts salted water, wine, steamed red chile pods and seasonings into
Dutch oven. Bring to boil, then simmer for 2-3 hours. Check for liquid and
add more water or chicken stock as needed to cover ingredients. Add whole chicken or pork roast and
continue simmering for another hour and a half.
Remove pork/chicken from soup, discard skin and bones. Chop pork/chicken into
bite-sized pieces and return to soup. Serve with plenty of fresh warm flour tortillas.