I first discovered posole on a trip to New Mexico way back when. I have loved it ever since.
Posole is a special type of large kernel white corn that is “slaked” or soaked in lime or wood ash. The lime dissolves the outer layer of skin and then the corn can be dried and preserved.
Luckily, I am now able to find dried posole at the wonder that is Kalustyan’s, New York’s landmark for fine specialty foods. However, I have been known to hit the brakes for a Mexican supermarket, regardless of which town I am in.
Posole stew, like the one featured here, is what I fell in love with in New Mexico. It is a ceremonial dish to celebrate life’s blessings and is traditionally served on Christmas eve.
This particular version contains no meat. However, pork or chicken often make an appearance and sometimes green chile takes the place of the dried red ones featured here. The red Chile Colorado sauce is a bit labor intensive but very much worth the effort. To make this a hearty vegetarian dish, simply use vegetable broth in place of the chicken broth that the recipe calls for.
The closest I ever came to this growing up in Texas was canned hominy. Sure, I suppose you could substitute it for the dried posole that this recipe calls for but it would be a mushy shame.
Here is the recipe…
Filed under Entrees, Soups
Tomatoes make me happy. And not the mealy winter tomato flown in from who knows where. I’m referring to the late summer farm market tomato. We buy them every week while we can and enjoy them until they are no more. They are one of the few things I miss about summer.
Gazpacho is a traditional Spanish tomato-based raw vegetable soup from the southern region of Andalusia. I was first introduced to it by a friend’s mother back in Texas. Cold soupy vegetables? No thanks. Now I can’t get enough of this liquid vegetable deliciousness. The best gazpacho I ever had was in Seville, on a hot early summer afternoon, in a bar, with a cold beer. It came to the table with a big fat ice cube in the middle of it.
I have been making this summer delight for so long and have experimented with many versions. Sometimes I add bread, often times I omit oil, maybe add a bit of garlic. I have made it with tomatillos. I once made a version with peaches and tomatoes. I have used watermelon and no tomatoes. Some of the time I purée it all the way. Occasionally I leave it chunky. Every now and then I purée it and reserve a few vegetable chunks to add in at the last minute. And on and on.
But my favorite recipe is a simple one – tomatoes, cucumber, bell pepper and onions and I have included it here. It is not exact in any way so feel free to add and subtract as I have done over the years. Enjoy and hurry before all the (good) tomatoes are gone. Here is the recipe…