Visiting the Santa Fe Farmer’s Market during colder months is an invitation to look inward, and as with any amount of introspection, thoughts often pool with the memories of food and meals that punctuate benchmark moments, occasions for gatherings, and holiday feasts. In New Mexico, it’s hard to imagine sharing our tables without posole (pozole), a dish as inherent to the Americas as maiz itself. Posole is an everyday dish as it is meant for celebration and passage to shorter days. And although it frequents as a side dish, it can easily stand alone as the center of your next meal.
2 lbs pork shoulder from Goodness Grows Farm
2 cups purple hominy from Rodriguez S&J Farm
5 cups chicken broth
1 tbsp salt
2 tbsp Chile powder
1 whole onion
3 cloves garlic
3 roma tomatoes
4 sprigs cilantro
Add pork and hominy to a stock pot and cover with 5 cups of chicken broth.
Simmer for about 3 hours until pork is tender and hominy is soft.
In a blender, add Chile powder, onion, garlic, tomatoes, jalapeño and cilantro. Blend until smooth.
Add to the cooked pork and simmer for another 20 minutes.
Shred pork into bite sized pieces with two forks.
Serve with diced white onion, avocado, tomato and fresh cilantro.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
Try these other fun recipes with corn: