When Caitlin and I were in Santa Fe, several of the restaurants offered a bowl of posole as we waited.
Posole is a thick soup or stew, made from nixtamalized corn (corn that has been treated or soaked with lime and water, or calcium hydroxide). The nixtamalizing process improves the flavor and aroma of the corn, increases its nutritional value, and makes the corn easier to grind. Nixtamalized corn is also referred to as hominy. You may be able to find it in a local grocery store, though I went to a special Latin American grocery store to find mine. (where it was called pozole). It’s also available online.
Because corn was a sacred plant for the ancient tribes of Mexico, posole was traditionally served on holidays or feast days. Which makes it the perfect meal for Cinco de Mayo!
Blue Corn Posole
PREP TIME: 20 minutes
DOWN TIME: Overnight Soaking Recommended
COOK TIME: 3 to 4 hours
YIELD: Serves 6 to 8
WHAT TO GRAB:
8 cups water (or more, as needed)
1 package (12 oz.) blue corn posole
3 cloves garlic, minced
1/2 white onion, diced (about 1 cup)
1 teaspoon Kosher salt
1 tablespoon chili powder (valle del sol)
5 dried New Mexico chilies, rinsed, stemmed, seeded, and coarsely chopped
1 pound cubed beef shoulder (can be left out for vegetarians)
Juice of 2 limes
1 avocado, thinly sliced
HOW YOU DO IT:
1. Pour the blue corn posole into a large bowl and cover with water. Soak overnight, then drain the water.
2. Dump all the ingredients, except the beef and avocado slices, into a large sauce pan. Bring to a boil. Reduce the heat to simmer, and simmer for about three hours, adding more water if needed. After three hours, add the meat. Cover, and cook for another hour.
3. Serve the posole, warm, and topped with thin slices of avocado.