Casa Chimayos Mexico posole recipe a taste of traditional New Mexico. Casa Chimays posole recipe was first published in December 2. Its is our most popular post this time of year it seems a lot of people want a posole recipe. We wanted to share it with you again, so we republished it. Add a bit of traditional Northern New Mexico to your Christmas or New Years Day dinner. Happy holidays Posole is pure New Mexican comfort food. While its served at family dinners throughout the year, its considered a holiday dish showing up on many family tables at Christmas and New Years. The corn based dish is rich and spicy and has been made in New Mexican families for generations. Roberto Timoteo Cordova, owner of Casa Chimay Restaurant in Santa Fe, can trace his New Mexican roots back to 1. His ancestors arrived with Juan de Oate and the first Spaniards to settle here. They arrived in Chimay in 1. Spanish returned at the end of the Pueblo Revolt of 1. At that time, they also settled in Truchas and Cordova further up the High Road to Taos. Santa Fe recipes Cordova family at Christmas Grandma Tita in front, photocourtesy of Roberto Cordova. A hominybased stew, posole pohSOHleh is ideal comfort food. With its mild flavor, the hominy makes a great foil for the hearty pork, spicy chiles. Cordova is passionate about his familys history, including the culinary part. His restaurant serves what he calls las comidas de las abuelas the food of the grandmothers. He calls it authentic New Mexican food. The recipes have been passed down in his family. He shares his grandmother Teresitas or Grandma Tita as she was known to us posole recipe here. Should you have too much holiday cheer, he says its a great hangover cure. Feliz Navidad y Prospero Ao Nuevo Casa Chimays Posole recipe. Casa Chimayos Posole, photocourtesy Casa Chimayo Casa Chimayo Restaurant Recipe author Helen Cordova. Posole is a very traditional dish around the holidays in Northern New Mexico. It is a rich and hearty dish that sticks to your ribs, and warms you up from the inside out. Serves  6 to 8. Prep Time 4. Cook Time varies from 1 to 3 hrs, depending on type of posole hominy selected. Total Time varies, depending on posole used see note below. Pork Ingredients. Chile Ingredients. Casa Chimayo Red Chile pods, Note  the more pods, the more intense the flavor and heat of the chile. Do not fill blender more than halfway with hot liquid. Salt to taste. Posole Ingredients. Canned hominy may be substituted if dried or frozen are not available add it in the last 1. Method. You will essentially be preparing this recipe in three stages  pork, chile, and posole. These are then combined into the final posole. Step 1 Prepare Pork. Place pork shoulder in a pot and cover with water. Add 1 tsp salt, cumin, bay leaf and onion. Posole RecipesBring to a boil uncovered and then then cook, covered, over medium heat until tender and falling off the bone about 1 hrs. Remove meat from broth and let cool reserve broth for later. Posole Recipe Slow Cooker' title='Posole Recipe Slow Cooker' />Pull meat from bones and cut into small bite size pieces, set aside. Step 2 Prepare Chile. Place rinsed chile pods, stems and seeds removed in 2 cups of hot broth and let soak about 2. Place broth, pods, and garlic in blender and blend until smooth. Add salt to taste and set aside. Step 3 Prepare Posole. If using dried posole let soak overnight, then proceed to next. If using frozen, defrost thoroughly then proceed to next step. Drain and rinse posole. Mexican Ceviche Recipe. Place posole in a cooking pot and cover with water. Use approx. 2 parts water to 1 part posole. Add onion and salt. Bring to a boil on the stove, then lower heat and simmer until posole has started to bloom about 1 to 1 hrs. The posole will swell and start to resemble popcorn, but will still be chewy. At this point add the pork, chile, and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings. Serve in bowl and place garnishes on the table so that each can do their own. Garnish are optional and may include sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese. Note  Total cooking time for this dish will vary greatly, depending on which kind of posole you select canned, frozen, or dried. Best estimate would be anywhere from 2 4 hrs. Just remember, dried posole will take the longest 3 hours, frozen will shorten cooking time somewhat, and canned will be the shortest at taking about 1  hours. Ive learned this recipe from a friend from Mexico. I dont eat menudo, because the tripe or pigs feet made me nauseous. She always celebrated with this soup and I can. Youll love the aroma of cumin, oregano, and gently braised pork that will fill your home as the stew cooks. Posole is a Northern New Mexico tradition. Casa Chimayo restaurants posole recipe has been passed down in Roberto Timoteo Cordovas family. Absolute perfect main course for a cold Sunday. This is the best Posole Ive ever had. Needs nothing in my opinion. Dont skimp on the chiles and make sure there is.