Wednesday, December 11, 2013

New Mexican Posole

New Mexican Posole Recipe by Barefeet In The KitchenHave you ever had a food experience that you know you'll never forget?  I was lucky enough to get to work with an amazing chef, talking flavors, tradition, and posole on my recent trip to New Mexico. Posole is a special dish, traditionally served between October and December. A simple stew made from pork and hominy; it's a celebratory dish typically served for weddings, holidays and other special occasions.

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
(printable recipe)

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!

New Mexican Posole Recipe by Barefeet In The Kitchen


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.

New Mexican Posole Recipe by Barefeet In The Kitchen




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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!

10 comments:

  1. Sounds like a fabulous combination of flavors, especially on a cold, cold day like today! Pinning it now!

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  2. "Have you ever had a food experience that you know you'll never forget?" - not any more, I have CRS. Sounds very good Mary and it's always good to learn from the masters. Lea Ann (Highlands Ranch Foodie) served us our first ever Posole during last years visit and we loved it - not sure why we haven't made it yet.

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    1. Larry! hahahahaha, I actually googled CRS to see if I needed to email you my sympathies! That is priceless. Thanks for the laugh!

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  3. Fabulous pictures, Mary! I have never eaten or made posole, so I can't wait to try this.

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  4. This sounds wonderfully authentic!

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  5. Can't wait to make this. On the oregano, is it Mexican oregano or regular oregano. The Mexican oregano is stronger in it's taste and tastes a little from regular oregano.

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    1. You know what, I used Mexican oregano when I made my version, but I'll have to check and see which one Jim was using. If you are partial to one over the other, I'd just use that one. I hope you love it!

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  6. Mary, it's a tradition of mine to make posole to take to the high country every Fall to view the Aspen trees turning and the elk rutting. It's delicious and one of my favorite soups. And this recipe is almost identical to mine. You'll have to try a Colorado (red) posole next. Similar, just richer in flavor.

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  7. I swear that I can almost smell the rich aroma of the roasting chiles. The posole looks superb.

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