Posole is a traditional Mexican dish usually served on Christmas Eve. When we lived in Santa Fe, our
friends, the Gregg's, would throw a big party on Christmas Eve and make huge pots of Posole and Green Chile Stew, another Santa Fe favorite.
Softly falling snow, pinon logs burning in the kiva fireplace and luminarias set the scene. A chile/broth based soup/stew, Posole is a perfect crowd pleaser. The recipe calls for dried red chile pods but you could substitute red chile powder if needed. The posole or mixtamal is simply dried corn. Frozen or canned white hominy can be used instead.
Garnish with limes, avocado, cabbage, radishes and green onions.
Click on the recipe to enlarge. This recipe is a combination of two from Santa Fean Patricia Greathouse.
Photos By: Ryannan Bryer de Hickman
Feliz Navidad Magazine - The Santa Fe New Mexican
Recipe - Patricia Greathouse
Sotto Il Monte ~ translated ~ means "Beneath the Mountain".
I named our vineyard Sotto Il Monte because it is literally beneath a mountain. Years ago, during a 100 year flood, the hillside where our vineyard now sits broke loose and slid down. Huge boulders and stones rest at the bottom of a swath just big enough for a vineyard. Mother Nature cleared the land of trees and brush. Most of the stones have been carted back up the hillside to form the terrace walls. At present it is a personal vineyard, just big enough to make vino for a private label.
Someday ~ when time allows ~ I'll expand and get more serious about it. For now ~ it is all pleasure!
Professional photographer and part time vintner. After spending 20 years raising children and working full time as a staff photographer at a newspaper in Santa Fe, New Mexico, I'm now spending most of my time traveling with my husband. Places I've lived: Boulder, Colorado, Santa Fe, New Mexico, Montecito, California, San Antonio, Texas and coastal South Carolina. When I'n not on the road, you will find me working in the vineyard and renovating our home.