A New Mexican Feast for New Year's Day (Recipes)

13 years ago

Here is New Mexico, many of us serve a very traditional feast for our New Year's Day: Posole, which is a delicious pork, hominy and red chile soup is always "the star of the show". We also have tamales with red or green chile sauce . . . which is totally different from what you all refer to as 'chili'. Many people prefer both red and green chile (a stripe of each), which we refer to as 'Christmas-ing it'. Kellyeng asked for my posole recipe, so here it is:

Lynn's Posole

~ 1 32-oz package of frozen hominy (which is sometimes packaged as "posole"), thawed

~ 3 lbs of lean pork, trimmed and cut into medium chunks

~ 2 medium onions, chopped

~ 4 cloves of garlic

~ 8 pods of dried red chile (just plain red chiles, NOT

chipotle, ancho, etc.), washed and cleaned (seeded if

desired and stems removed). If not available, no problem; you can add the chile via red chile sauce after it's done.

~ 3/4 tsp cumin seeds, crushed

~ 6 cups chicken broth

~ water, as needed

~ salt & pepper to taste

~ chopped fresh cilantro, lime wedges, sliced avocado, sour cream, if desired

**Needs time after for fat to rise and be skimmed off. Best made over two days.

1) In a large pot, add pork, chicken broth, one onion cut into large chunks, 2 of the garlic cloves (crushed); and 4 dried chile pods (if desired). Add water, if necessary, so that meat and veggies are just covered.

2) Bring mixture to a boil, cover, reduce heat to a low simmer and cook until meat is very tender, at least 3-4 hours. Check periodically, adding water if necessary to keep meat barely covered.

3) When tender enough to shred easily, remove from heat. Cool to room temp and then refrigerate until fat hardens and rises to the top.

Day Two or Later in Same Day:

4) Skim off fat from pot and discard

5) Pull out meat and shred or chop. Set aside meat.

6) Pour broth through sieve into a bowl. Discard the cooked onions, etc. and return strained broth and shredded meat to pot.

7)thaw and rinse hominy to remove any loose skins and add to pot.

8) Add last onion (chopped into 1/2" dice); last two garlic cloves (crushed); last 4 dried chile pods, cumin.

9) Bring soup to a boil, reduce heat, cover and simmer 4-5 hours or until hominy pops, adding small amounts of water if necessary.

10) After hominy pops, add sat & pepper to taste.

Serve in bowls with sides of warmed red and/or green chile sauce to add to posole; garnish with fresh cilantro, a lime wedge, a dollop of sour cream and/or a slice of avocado if desired. Serve with warmed flour tortillas. We also serve tamales and my Shed's (a very well-known and loved restaurant in Santa Fe) Garbanzo Bean Salad. For dessert we have my Ginger-Vanilla Ice Cream and homemade Biscochito cookies.

Lynn

Lynn's Red Chile Sauce:

I usually start mine using dried red chile pods (have you seen the chile ristra I have hanging in my kitchen? It's to use for dishes like this one). But . . . I know that they can be difficult to find in other areas of the country, so this recipe just calls for chile powder. You can find it in bags in the Mexican food section of many grocery stores. Do NOT use Ancho or Chipotle chile powder, as these will change the flavor dramatically.

Ingredients:

4 TBS red chile powder

2 TBS canola oil

3 TSP flour

1 large garlic clove, minced

2 cups water

1/4-1/2 tsp salt

1 TBS brown sugar

1) Heat oil on low in a medium pot. Add chile powder and stir continually for 1 minute. Add flour, garlic, salt and brown sugar.

2) Add water slowly, stirring to prevent lumps.

3) Bring to a low simmer, cover and reduce heat. Cook for 15 minutes. Taste, adding more salt if desired.

Serve warm in posole, over tamales, chile rellenos, enchiladas or huevos rancheros (eggs, New Mexican style).

Posole:

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Chile ristra hanging (in right upper corner) in my kitchen:

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Packaged Frozen Hominy that I buy:

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Comments (13)

kellyeng
13 years ago
last modified: 9 years ago
Thank you so much! I'm going to get this started tomorrow. I have some great tamales too!
OllieJane
13 years ago
last modified: 9 years ago
lynn, could you post your recipe for the Green Chile Quiche? I asked on another thread, but, you must not have seen it. Thanks!!
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Oakley
13 years ago
last modified: 9 years ago
I wish I was a tamale fan. My DIL's sister made big batches of them at Christmas! I ate the turkey. lol

But give me a cheese enchilada with sweet onion in a corn tortilla any day! With the chili sauce on top. :)
work_in_progress_08
13 years ago
last modified: 9 years ago
Lynn, thanks for posting the Posole soup recipe. I had that particular soup while on vacation this past Fall and loved the taste. Now I need to find frozen posole. I've never seen it in our grocery here on the East Coast. Any chance I could use canned hominy? I hesitate to ask as I know how much substituting just one ingredient can throw off a great recipe. Have you ever used anything other than the frozen posole?

Happy New Year!
texanjana
13 years ago
last modified: 9 years ago
I miss New Mexico!
lynninnewmexico
Original Author
13 years ago
last modified: 9 years ago
Work in Progress, yes, you can substitute the canned hominy. I'd just follow the directions for how long to cook it. I've never used it myself and am not sure if it needs cooking time or is ready to eat right out of the can. If it's the latter, I'd reduce the cooking time to 3 hours on Day 2, adding the canned hominy the last hour of cooking.
OlliesMom: 'm sorry, I didn't see your request but will be glad to give you my recipe. I can't do it today, though, as I have much to do before this evening.Hopefully tomorrow.
Oakley, Those enchiladas sound great!
Texanjana, I can imagine how much you must miss New Mexico. Even when we're gone out of state for a week, we miss it. And, our first meals are ALWAYS New Mexican . . . beef enchiladas or tamales for our first dinner back home and Huevos Rancheros for breakfast ;^D
Kelly: hope the posole turns out well for you. My kitchen smells heavenly today with my posole simmering away on the stove.
Lynn
kellyeng
13 years ago
last modified: 9 years ago
Hopefully mine smells as good as yours! It has another hour of simmering. Then I gotta hussle to get ready for going out tonight!
OllieJane
13 years ago
last modified: 9 years ago
Thanks Lynn, you're southwestern dishes always look so good! My style of eating by far!
work_in_progress_08
13 years ago
last modified: 9 years ago
Thanks so much Lynn. I am going to give a go! Seems like a good a recipe to build a dinner party around.

What would you recommend for dessert? Would something like dark chocolate souffle work?
lynninnewmexico
Original Author
13 years ago
last modified: 9 years ago
WIP: I always serve Biscochito cookies with them but anything chocolate would be fantastic, as well. One cooking hint when making anything chocolate, especially for Mexican/New Mexican foods, is to add a bit of cinnamon while mixing it. It adds a richness to any chocolate dish. My good friend, a home-ec teacher, taught me this. For example, to add richness without actually tasting the cinnamon flavor, I add 1 teaspoon to chocolate cake batter; 1 1/2-2 tsp if I want to taste it. We also frequently add cardamom and chile powder to chocolate.

BTW, here's my favorite recipe for biscochitos. The purists and old timers use lard instead of Crisco, margarine or butter, but my DH is a family practice doc and would have a fit if I used lard ;^D

Lynn's Biscochito Cookies
Ingredients:

1 cups butter, Crisco, margarine or lard, chilled
1 cup plus 3 tablespoons sugar, divided
2 eggs
2 teaspoons anise seeds
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
About 3 tablespoons brandy
2 teaspoons ground cinnamon

Directions:

Preheat oven to 350F. Beat Crisco/butter and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy. Mix thoroughly to make a stiff dough. Place dough on a long piece of waxed paper(approx. 3 feet) at one end. Bring the long end over the top and press dough until it's about one inch or slightly less in thickness; refrigerate until chilled.
Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.

Makes 4 dozen cookies
(These can be frozen up to six months, if stored in a tightly sealed container)
kellyeng
13 years ago
last modified: 9 years ago
Lynn, the Posole was incredible. A little heat but not too much and the pork just melted. Comfort food to the extreme! I meant to take a picture of my bowl but the smell was too distracting!

I made the Pioneer Woman's chocolate sheet cake for dessert. Ready to fall asleep watching a movie cuddled up with DH. Perfect New Year's Day!
lynninnewmexico
Original Author
13 years ago
last modified: 9 years ago
*** CORRECTION ON RED CHILE RECIPE!!!
I am so sorry, please note that on my recipe for Red Chile, it should be 3 tablespoons of flour, not 3 teaspoons!

Kelly, I'm so very glad you liked my posole recipe!!!! I'm heating up the tamales right now and we'll be having them with our posole in just a few minutes. Happy New Year!! (PS, I loved your note to that sweetgal about her over-domineering DH)
Lynn
WalnutCreek Zone 7b/8a
last year
Did anyone ever get Lynn's Green Chile Sauce recipe? I have searched and searched and cannot find it. Sure not having much luck with search lately. Regardless, if anyone received her recipe, I sure would love to have it. TIA

A New Mexican Feast for New Year's Day (Recipes)

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A New Mexican Feast for New Year's Day (Recipes)

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