How to Make Posole New Mexico: A Traditional Mexican Stew with a Twist
Embarking on a culinary journey through New Mexico, one can’t help but savor the rich flavors of posole, a traditional Mexican stew that has been cherished for generations. This hearty dish is a staple in New Mexican cuisine, often served on special occasions and holidays. In this article, we will guide you through the process of making posole New Mexico, ensuring that you can recreate this delicious stew in your own kitchen.
To begin, gather the following ingredients:
– 1 pound dried hominy (posole)
– 1 large onion, diced
– 4 cloves garlic, minced
– 1/2 cup olive oil
– 2 pounds beef, cut into 1-inch cubes
– 2 tablespoons cumin
– 1 tablespoon chili powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 2 tablespoons salt
– 1/2 teaspoon black pepper
– 6 cups chicken broth
– 2 cans (14.5 ounces each) diced tomatoes
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) pinto beans, drained and rinsed
– Fresh cilantro, chopped
– Lime wedges
– Queso fresco or shredded cheese
– Chopped onion
Now, let’s dive into the cooking process:
1. Soak the hominy in cold water for at least 8 hours or overnight. Drain and rinse the hominy before using.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Increase the heat to medium-high and add the beef cubes. Cook until browned on all sides, about 5-7 minutes.
5. Stir in the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for another 2 minutes, allowing the spices to toast and release their flavors.
6. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. After the hour, add the soaked hominy to the pot. Stir well and continue to simmer for another 1 to 1.5 hours, or until the hominy is tender.
8. Add the diced tomatoes, black beans, and pinto beans to the pot. Stir and simmer for an additional 30 minutes.
9. Taste the stew and adjust the seasoning if necessary. Add more salt, pepper, or spices as desired.
10. Once the stew is ready, garnish it with chopped cilantro, lime wedges, queso fresco or shredded cheese, and chopped onion.
Serve the posole New Mexico hot, allowing each person to add their preferred toppings. Enjoy this delightful stew as a comforting meal that embodies the rich culinary heritage of New Mexico.
