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