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
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.
All photography and written text are copyright of Ryannan Bryer de Hickman , unless otherwise noted. Permission is required to use my images for publications, websites and print, with the exception of Blogs and Pinterest as long as credit is given to me with a link to my site. Hot-linking is not permitted.