Tuesday, March 10, 2015

Posole - Our Winter Soup

In New Mexico, we love a soup called Posole.  I'm sure people love it other places, too.  But, it's the perfect thing for the cooler days, and it's quick!  So, for any of those cooler days we might have left, here's something to warm you up!

1 onion, chopped
Chopped garlic, to taste
1 frozen tub of red chili (here is what I'm talking about)
2 lb cut up pork chop or coarse ground pork

Place first three ingredients in a dutch oven over medium heat.  Add water until everything is covered.  Bring to a boil, and simmer for an hour.  Then, add tub of chili and pork.  Simmer 1-2 more hours.  Keep an eye on the water, and add more if necessary (it's supposed to be a fairly watery consistency).  Add salt to taste before serving. Voila!

Well, then yesterday, Rosie posted a pita bread recipe (here) that looked easy enough.  I know Greek and Mexican foods aren't typically served together, BUT, it's almost like a glorified tortilla, so why not?

I had a little taste tester to help me with it all.
She almost finished a whole pita if that tells you anything!  What recipes are you loving these days? 


  1. Yum... I love posole! We're not around red chile (so sad) and no frozen hominy so my variation I make is with chicken (usually cheat and use part of a rotisserie chicken) and canned hominy. Then I take one can of the chipotles in adobo sauce, grind it up in the food processor, and add to the heat desired (and can put the rest on the side for those who want an extra kick). And usually throw it all in the crockpot (with the cooked onions and garlic) for a few hours. Now after seeing yours, I must go make some and fill my tummy with a reminder of NM home cooking!

  2. That is a nice, easy version of pozole, and I cannot wait to try it. My husband is Mexican and his version is much harder and more time consuming (although very yummy)...but we usually make a nice big batch and freeze it. Thank you! BTW, your sweet baby is very squishy and cute.