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Tuesday, January 04, 2011

posole, the new year, and doin' it right


Recipes for posole are about as abundant as stars in the sky, I have already posted two or three myself in previous posts, thats not why I am here today. If you want to start the year off right, as in how we do it in New Mexico, then you need to have a bowl or three of some hot and steamy posole with some spicy hot red chile. Posole can kick chicken soups ass any day when it comes to healing powers, in fact posole makes chicken soup look and seem like a placebo. I am not saying that chicken soup is bad but if you have a choice between the two you would be wise to pick posole.

This particular batch of posole has all the New Years punch that a new year needs to be punched with. If it is unsightly and hard to look at let alone think about cooking, then its in here. You will notice that I tied off the trotters - the butcher thought he was doing me a favor by cutting them in half but all that does is allow the lovely marrow to escape so I went ahead and apprehended that little issue.

Pigs feet, tripe and pork neck bones form the base for this holiday nectar then hominy, onions, chile and cilantro help to flesh it out. I cook everything separately since they have different cooking times and then I combine them all later.

With chile or without its up to you but if you opt for no chile you better creep off and eat it where no one can see you, I would hate to see you suffer from the embarrassment of eating this without chile, its even hard to type that without cringing - sorry Marjie.

You can add red chile sauce or cook some hot pods right in with the soup and then ladle them into your plate so that you can scrape out the chile goodness and discard the peel. (you might notice some blue corn in there too, I discovered some blue hominy when I was visiting my family in New Mexico in August and I was anxious to try some - now these are not chicos but rather what looks like large blue popcorn- its good and earthy with rich corn flavor, not like white hominy at all)

Start your new year right - have some lentils, have some black eyed peas but do not and I repeat do not forget to have some posole, it still isnt too late.

28 comments:

teresa said...

i can only imagine how rich in flavor that stock is. yes, posole done right indeed!

Anette said...

If I don't think too much about the feet and tripe and all that scary stuff, this sounds tasty, and looks tasty too!

Vickie said...

This makes my mouth water. I've tasted menuedo and OMG LOVED the broth but found the texture of the tripe a little off-putting - and I'm a pretty adventurous eater. I'm not sure what the difference is between these dishes, but I'd love to taste it. Besides I always like to try everything twice. Once just to see and again to make sure.

Mexico in my kitchen said...

You are right as always. A New Year next a good Pozole. It could be white, green or red the meat and its bones make for a tasty broth and it freezes really well.

Mely

Marjie said...

I find the feet and tripe and stuff scary, too. but your pictures are always so pretty that I almost want to try the scary stuff! Right after I check out those purple foods, of course...you know me!

Claudia said...

i ahve never had it and the photos are so appealing (and firmly believe in the healing powers of chicken soup). Now, I cannot figured out if you just scared me into this dish or out of it!

Magic of Spice said...

That is a gorgeous posole and
photos :)Hope your 2011 is glorious so far!

Cynthia said...

You are a man after my own heart that is why I love you so much.

I have some trotters in the freezer and some cowheel, I could go out and get tripe but am not going to bother. I am so making a soup tomorrow. Thanks for the inspiration.

mermayd said...

looks absolutely delicious! how do you get your broth so clear? i have been attempting posole over and over (with decent results) but never able to get such a lovely clear broth. a wonderful new years dish :)

Tangled Noodle said...

How much do I love posole? I brought dried hominy (along with dried Hatch chiles) all the way to the Philippines to ensure that I will get at least one fix. At least I shouldn't have any problems finding pigs feet, trip and neck bones to complete the dish. Now that the lentils are out of the way, it's time for posole!

highlandsranchfoodie said...

Love it when you do these Southwestern dishes. Nice touch to place the whole red chile in the dish...why do I always chop..chop..chop?

Mary said...

This looks like the perfect way to begin the new year. That stock sounds amazing and your pozole would be a perfect way to beat back the cold and damp of this winter day. I hope you had a great holiday and that the new year has only good things waiting to surprise you. Have a great day. Blessings...Mary

Chow and Chatter said...

wow this looks great so much fun to learn about South Western food from you :-)

whatscookingwithdoc said...

Man that looks like a bowl of awesome goodness. WHat type of chile do you recommend?

Karen said...

Gorgeous pictures. I like the idea of putting the chili in the pot and then maybe adding some more ;)

Table Talk said...

Excellent tutorial! Posole soothes the sole, which is exactly the frame of mind you want to be in when entering a brand new year. If this post is representative of the year ahead, we are in for a treat!

Cynthia said...

I made my soup, had it twice today and it was gooood :)

Jessie Carty said...

i'm impressed that you could make posole look appetizing! my step father used to eat a very unappetizing version of it :)

Sippity Sup said...

Posole is a Los Angeles New Year tradition. Queasy, wimpy eaters have no idea what they are missing. GREG

The Blonde Duck said...

Yum!

Stacey Snacks said...

Great photos....ok, I will have some posole, but probably not any trotters!

The Duo Dishes said...

Black eyed peas are definitely traditional! If we were in NY, it'd only be right to get a bowl of your posole though.

lisamichele said...

Wow, good stuff. Adding to my New Year's resolutions, drop the mental gross out block against offals and other appendages, and dig in. :) Yes, I'm one of the 'Queasy, wimpy eaters'

Jamie said...

I have to admit that pork tripe, trotters and the like give me the creeps. Sorry. But that said, I'll bet if you set a bowl of this gorgeous soup in front of me without telling me what was in it I'd love it!

Angie's Recipes said...

Dude, I would really love dine at your table one day! Look at all the food you have prepared for your family...you are an incredible and talented cook.
Have a great weekend!
Angie

the good soup said...

I've never heard of posole, but I am on the other side of the world... In Australia we get a lot of South East Asian foods, but New Mexican? NEVER. I'm going to start a posole CRAZE.

♥peachkins♥ said...

WOW! It screams "comfort"!

Mary said...

I'm so glad you stopped by. Please don't be a stranger. As we like to say - come often, stay late. Have a great day. Blessings...Mary

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