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Author Notes: New Mexican cuisine incorporates Native American, Mexican & European influences- and holds the New Mexican chile as one of its most celebrated ingredients. Chef Freddie Bitsoie, a New Mexican based Navajo chef, is a master at weaving together cultural & local flavors with his own unique twist- with traditional New Mexican spices as the leading ingredients.
It is by RowSpiceBar —RawSpiceBar
- 2 pounds pork shoulder (or beef shoulder, whole chicken)
- 2 pieces onions
- 4 cloves garlic
- 1 pound dried or canned hominy (can also substitute garbanzo beans or frozen corn)
- 24 ounces canned whole tomatoes in puree
- 2 tablespoons vegetable oil
- 6 cups low sodium chicken broth
- Salt & pepper to taste
- Sliced radishes, chopped avocado, fresh cilantro or lime wedges for serving
- GROUND CHILES Toasted and freshly ground red chiles including New Mexico, Ancho, Guajillo & Arbol create a medium hot powder that is complex, smoky and slightly fruity, with a touch of heat that mellows out while cooking.
- POSOLE SPICES Toasted cumin and coriander plus freshly ground Mexican oregano are key spices for creating a Navajo inspired posole rojo in New Mexico.
- SUMAC & HERBS A New Mexican herb blend of rosemary, Mexican sage, Mexican oregano, thyme and fennel plus black peppercorns, garlic, cinnamon and sumac provide an herby, peppery, spicy tanginess for our Navajo flatbreads.
- JUNIPER BERRIES BLEND Incorporating the juniper berries used hundreds of years ago by Native Americans, our poached apples are infused with fruity red wine and star anise, cloves, allspice, cinnamon and orange zest.
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