Tag Archives: New Mexican cooking

Pork Chile Verde

I gave my sister a subscription to Bon Appétit for Christmas this past year.  We have decided to each make one thing per month from the magazine and then discuss.  Here’s my pick from February.

Truth be told, they had me at verde.  There is something about a green sauce that just sends me into food heaven.  This dish has several of my favorite green ingredients – green chile, cilantro and tomatillos.

Mild green chiles, mix with the tart tomatillos to create a delicious base for pork to smother and cook in for hours.  A perfect winter Sunday afternoon creation but I could and will enjoy it all year long.

I also finally bought Mexican oregano for this recipe, after using only Mediterranean oregano for years.  The Mexican version does indeed have a smoky flavor that the Mediterranean does not and it is a welcome addition. Here is the recipe…

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Filed under Entrees, Pork

Posole with Chile Colorado

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…

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Filed under Entrees, Soups