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Winter Posole in Santa Fe

April 4, 2010

Portal with Carved Cross
The Bishop’s Lodge Resort
Karen Rivera

On cold, bitter nights in the 70’s in Santa Fe, long after the tourists had been tucked in their beds,  the Hotel La Fonda was the only place open downtown that didn’t serve alchohol and was warm. The French Pastry Shop that faced the plaza had economical soup in mismatched heavy pottery cups and a chocolate mousse that inspired sonnets.

I make this traditional posole in huge batches and freeze it in quart containers. Add red chili sauce to taste.

Yield: 8-12 servings

1 pound thawed, not canned, posole, thoroughly rinsed
4 whole hot dried NM chili pods
10 cups water
1 pound pork steaks, cut into small pieces
2 TBL chopped fresh garlic
2 TBL chopped fresh oregano
3 TBL ground cumin
2 tsp salt
1 TBL black pepper
5 cups water, approximately

1. Place posole and 10 cups water in large stewing pot. Bring mixture to a boil at high heat.

2. Reduce heat to low and simmer posole until soft not mushy.

3. Cook pork in stewing pot with 5 cups of water and continue to cook on medium heat until tender.

4. Add the remaining ingredients to posole and simmer for ½ hour. Adjust seasonings to suit taste.

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2 Comments leave one →
  1. April 4, 2010 11:14 pm

    that is definately a good recipe

  2. April 7, 2010 1:14 am

    Posole…do I ever love this dish. Can’t ever get enough of it.

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