New Mexican Posole

Hello! This is a New Mexican Posole in a Crock Pot recipe! My mum has always made this for as long as I can remember and now we get to share it with you! This is a traditional New Mexican recipe that goes WAY back. My Mum is a Brit who makes it with SO much love that it can taste more delicious each time, so, I guess you could say this is New Mexican Posole made by a Brit! We were introduced to this in New Mexico by my Great Aunt who is a Santa Fe Cook! :) This is a crossover between a soup and stew. Food is one of the things that people have shared over many MANY years. Whether they are experimenting with flavors or to bring people together. Some people would go as far as to see what food ‘fate’ brought them during the day and would incorporate it into recipes! That being said, if you would like to see some interesting history about this look at the bold sentences below!

What is Posole?
The Mayans, Aztecs, and Native Americans used to boil their corn mixed with ashes in water. This was increasing nutrient value. It released chemically bound niacin and amino acids. Modern Posole is made with corn kernels boiled in a hydrate lime solution. They are then rinsed and put on drying racks. Ground Posole is called masa harina and can be used to make tortillas. In the 16th century maize was a valuable plant to the Aztecs and was consumed on special occasions with their sacrifices. THANKFULLY modern day Posole is made with pork or chicken. Modern day is also served in celebration on Christmas or Mexican Independence Day. Pozole or Posole (you can spell it either way) is also called hominy!

4 1 quart cartons organic chicken stock
4 cups posole

4 whole dried Chile peppers

1 large onion OR two small onions, diced. (Color doesn’t matter!)

1 pound chicken breast or thighs cut into 1 inch pieces or smaller

6 cloves garlic crushed
2 teaspoons black peppercorns

2 tablespoons cumin seeds

1/3 cup olive oil

3 tablespoons oregano

1 Teaspoon chili powder

2 teaspoons salt,

1 tablespoon turmeric

A Crock Pot.

Turn your Crock pot high. Add your chicken stock, Posole and dried chili peppers. But see how to specifically un-seed (or is it de-seed?) the chili peppers in the next slide!

Okay here is the “unseedifying” phase! So, take your chili pepper (They should be whole) and break the end off. The part that used to be green! And gently tap the seeds out. Sometimes this doesn’t work so you should run them under the tap! That way you wash AND deseed them because it loosens them all up! I say keep them whole because that way they’re easier to take out at the end! Some people (like my Dad) like to eat them though! Throw them into the crock pot with your stock.

Alright! Here’s though tough part… *drum roll* ZEE PREPPING! Okay. First, dice your onion(s). When you’ve done that set aside. Prep your chicken! Do this by cutting it into one inch pieces or smaller (your choice!) crush six cloves of garlic and set aside. Don’t worry! Almost done! Now, get your spices! I think it’s about time that we SPICED things up! :) Also get your chili powder, salt and turmeric ready on the side! But BEWARE! The turmeric stains V E R Y easily! Aaaaaaand you’re done with (most of) your prepping!

This part smells really good! take your peppercorns, and cumin seeds on a DRY frying pan. No oil or butter just dry! Lightly eat up and gently roast until aromatic. This should take 3-5 minutes. Be careful not to burn because this will add sharp flavor to your Posole. (I say ‘sharp’ as in ‘burnt’)

Take your seeds off the frying pan and put into a mortar and pestle. Add the oregano. Grind together until no large bits of anything are left. ESPECIALLY the peppercorns! Get a small bowl and transfer this into there. Add your chili powder, salt, and turmeric to the bowl with the cumin peppercorns and oregano. Set aside! :)

Heat up 1/3 cup olive oil in a 15 inch pan. Or lightly oil any pan. Now you’re going to take your onions and sauté them until translucent. After three minutes add the garlic. These two should have cooked for five minutes in total. Next, take your chicken and cook until not pink. Or when you cut through with a wooden spatula it isn’t pink. This could take about eight minutes In total. Add your cumin mixture that you set aside to the chicken. Stir into the chicken on medium heat. Cook it long enough to coat and absorb into the chicken.

Add the chicken to your broth mixture. It will probably sink to the bottom. Take some of the broth back into the pan the chicken was in and swirl around to make sure you got all of it out and pour back in. It may be too full, in which case take a cup out to put back in later. Give it a good stir. It will cook on high in the crock pot for 6 hours or until soft and not chewy. Stir occasionally and check for salt and pepper for taste.

Thank you VERRRRRRY MUCH for looking at this recipe! It may look difficult at some aspects but it is quite fun to make with time, love, and effort! All credit goes to my Mum for making this amazing ness and my Dad for eating it! I really hope you enjoy it! From this family to yours! Make sure to garnish it at the end with lime, green onion, cilantro, cheese, sour cream, and tomatoes! (But that’s optional!) Have a great day! :)