Posole De Posada: A Christmas Tradition In New Mexico Cookbooks

Have you ever wondered what makes Christmas in New Mexico so special? One word: posole. This traditional dish has been a staple of New Mexican cuisine for centuries, and it's a must-have during the holiday season. But what exactly is posole, and why is it such an important part of Christmas in New Mexico? In this article, we'll explore the history and significance of posole de posada, and why it's a beloved tradition featured in countless New Mexico cookbooks.

The Origins of Posole

Posole, also known as pozole, is a traditional Mexican soup or stew made from hominy, meat (usually pork), and a blend of spices and herbs. The dish dates back to pre-Columbian times, when it was considered a sacred food by the Aztecs. In fact, the word "posole" comes from the Nahuatl word "pozolli," which means "foamy."

When the Spanish conquistadors arrived in Mexico in the 16th century, they introduced new ingredients like pork and spices, which were incorporated into the dish. Over time, posole became a popular meal throughout Mexico and the southwestern United States, particularly in New Mexico.

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Posole and Christmas in New Mexico

In New Mexico, posole is more than just a delicious dish – it's a symbol of community and celebration. During the Christmas season, it's customary for friends and family to gather for posadas, a nine-day celebration leading up to Christmas Eve. These gatherings often involve reenactments of Mary and Joseph's search for shelter, as well as plenty of food, music, and dancing.

Posole de posada, or posole served during these celebrations, is a special version of the dish that's often made with extra care and attention. It's typically served alongside other traditional New Mexican dishes like tamales, enchiladas, and biscochitos (a type of cookie).

Why Posole is Featured in New Mexico Cookbooks

Given the importance of posole in New Mexican cuisine and culture, it's no surprise that the dish is featured prominently in many New Mexico cookbooks. These cookbooks often include recipes for traditional posole, as well as variations that incorporate different meats, spices, and toppings.

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Some popular New Mexico cookbooks that feature posole recipes include:

• "The Santa Fe School of Cooking Cookbook" by Susan Curtis and Nicole Curtis Ammerman
• "The Rancho de Chimayó Cookbook" by Cheryl Alters Jamison and Bill Jamison
• "The New Mexico Cookbook" by Lynn Nusom

These cookbooks not only provide delicious recipes for posole, but also offer insights into the history and culture of New Mexican cuisine.

How to Make Posole de Posada

While there are many different ways to make posole, the basic ingredients remain the same: hominy, meat, and spices. Here's a simple recipe for posole de posada that you can try at home:

Ingredients:

• 2 pounds pork shoulder, cut into bite-sized pieces
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (15 ounces each) white hominy, drained and rinsed
• 6 cups chicken broth
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• Salt and pepper to taste
• Optional toppings: shredded cabbage, diced onions, sliced radishes, chopped cilantro, lime wedges

Instructions:

1. In a large pot or Dutch oven, brown the pork over medium-high heat until it's no longer pink.
2. Add the onion and garlic, and cook until the onion is translucent.
3. Add the hominy, chicken broth, oregano, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the pork is tender.
4. Serve hot, garnished with your choice of toppings.

Conclusion

Posole de posada is more than just a delicious dish – it's a beloved tradition that brings together family, friends, and community during the Christmas season in New Mexico. Whether you're a lifelong resident of the state or simply a fan of its unique cuisine, posole is a must-try dish that's sure to warm your heart and soul. So why not crack open a New Mexico cookbook, gather your loved ones, and start a new holiday tradition this year with a steaming bowl of posole de posada?