While we were in Albuquerque last month, I had the privilege of spending an afternoon with Jim Garcia, the VP of Operations for Sadies's of New Mexico. We made posole together and I'm excited to share his recipe with you today! Jim gave me two tips for making great posole. Cook the hominy long enough for the kernels to fully open and soften and do not add too many spices. You want to taste the pork and the hominy, not the spices. The man knows his stuff, because this was hands-down the best posole I have ever tasted.
COOK'S NOTE: I've adapted the recipe slightly for the home cook. I'm fairly certain that the average family doesn't need restaurant size portions. The original recipe is made with dried hominy and I had a difficult time locating it in my area. So, I made a test batch with canned hominy and it was delicious as well. I'm including directions for both versions. I can not recommend strongly enough that you make your own red chile sauce. It is well-worth the effort and the taste can't be beat! If you aren't up for that, store-bought red sauce will work fine as well.
New Mexican Posole
recipe adapted from Sadie's of New Mexico
Yield: 12 servings
16 cups water
1 tablespoon olive oil
2 29 ounce cans hominy, drained or 1 lb dried hominy
1 1/2 lbs lean pork shoulder, cut into 3/4" cubes
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon ground cumin (Jim's note: Use caution with the cumin, it can easily ruin the dish.)
1 tablespoons ground oregano
1/2 tablespoon black pepper
For serving: diced yellow or white onion and red chile sauce
DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!
Sadie's of New Mexico is a local landmark, well-known for exceptional food and standing room only locations. I took two of my nieces along with me to spend the afternoon with Jim. While we were there, Jim roasted fresh green chile for us on the patio. The aroma was intoxicating and the chile was almost caramelized when he finished roasting it. This was like no green chile I've ever bought from the store.
We sampled at least a dozen items off the menu and I was impressed with every single dish we tasted. From the heat in the chile, to the salty margaritas, to the sweet Sopaipillas with a drizzle of honey, the offerings created a balanced and enjoyable restaurant experience. The quality of the food combined with the care taken in the kitchen shows through in each recipe.
Sadie Koury opened the first Sadie's restaurant 58 years ago and her little sister Betty Jo was her faithful shadow every day. Betty Jo Stafford is the heart of Sadie's restaurant today. This is evident in the way all of the employees speak of her. Betty is still in the restaurant five days a week, along with her sons Brian and William Stafford. Sadie's salsa and sauces are now sold in 12,000 locations throughout the United States.
Click here for printable recipe
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Thank you to the Albuquerque Convention and Visitors Bureau for connecting me with Jim Garcia. I was not compensated in any way for this article. I'm sharing my experience simply because I had a wonderful time and I love the recipe!