Winter Wonderland- A Recipe and Memories

Well, if you have watched any weather reports that include the Southwest, you know that we were visited by a cold, floaty friend we call snow. This picture was taken yesterday off of my sister's apartment building. You are looking over the country club area, farther away is the west side, and off to the right would be Old Town.

It got me thinking, "I should post recipes of my favorite meals, and include a little history and possibly some memories that the food elicits." What does this have to do with the snow, you ask? Well, very little at all, but please indulge me. While on break, I'll try to bring you two recipes a week. Please feel free to add your version of the recipe or any questions in the comments section.

Food is critical to understanding New Mexico and our unique, idiosyncratic nature. This entire area can be considered special because of its historical roots. They feed into the culture, the speech patterns, language, and our frame of mind. New Mexico is a minority majority state, one of the few in the Nation. Additionally, we must keep in mind that the people here are rooted, and I would venture to think that we may boast one of the largest indigenous populations you may find in the States.

There is not a huge transplant of people here, and when visitors come by, many never want to leave. Although some of the surrounding states (Arizona, Oklahoma) have some indigenous groups, they seem somewhat separated from the "mainstream" culture of the state, while I think New Mexico is far more integrated and ingrained.

This is due in part to the long relationship between the truly indigenous groups and the Spaniards (real Spaniards, which I would now be hard pressed to find in NM unless they got off of a plane recently). Even though many atrocities occurred, the Native Americans and Spanish were able to co-exist. It may not have been the most collegial relationship, but this formed an intermixing and combination of Spanish and Native American traditions, a new hybrid lifestyle and consciousness emerged. Native Americans developed families and relationships with those of Spanish heritage. Race and culture truly found a balance - to some degree.

My family, who can trace its New Mexican genealogy back 400 years, always raised me to recognize my Indian or indigenous roots as well as my Spanish ones. Although I can't claim a tribe, or any pueblo, I can easily trace on either side two generations back and find a recently de-tribalized Indian. My father and mother kept close to their Native American friends and we would participate in ceremonies and festivals.

Obviously, this topic deserves more time, and is the source for my understanding of the word Chicano and Mestizo. Both identifying words that help to unite this Spanish/Native American dichotomy so firmly established and maintained by some.

With that being said, I give you the recipe. Possibly one of the best cold weather soups/stews that I feel is a great example of the mixing of cultures: posole and chile, best when enjoyed with some saltine crackers, or tortillas.

Posole can be eaten as part of a meal, or as the entire thing. The reason I selected posole as the first recipe is because today, December 20, we will be continuing a celebration of Posadas, which takes place in the week preceding Christmas. A posada is a New Mexican tradition where people open their houses to re-enact Joseph and Mary seeking shelter and food before Jesus's birth.

There is no one way to do a posada, but this is a brief description of this dynamic tradition. The group of parishiners goes from house to house and asks for shelter and food in song. They are denied shelter and food until they reach the final house, where everyone is let in an fed. My parents will be opening their house tonight and serving posole to the community members, and parisheners.

I always remember doing posadas as a child. It was fun walking as a group from house to house, singing. It was communal and spiritual as we attempted to understand the struggle that Mary and Joseph experienced. Also, let's not forget it was a good way to get some great free food! I'm happy my family continues to participate in this tradition that I have long abandoned. And without further ado, I give you the recipe (very unspecific, due to my mother's "to taste" cooking habits).

Posole is made of corn (posole corn), pork, oregano, onions, and salt. It is usually eaten with red chile (made separately). Posole has the chunkiness of a stew but it swallows like a soup. This is my mother's recipe and will feed about 20 people:

Pork Loin Roast.

This can be done the day before if you want to skim off the fat.If not, cook the two at the same time in different pots.

4-5 lbs. cut into chunks, put in water with garlic, onion (1/2 large or medium cut into chunks) and salt in a large pot. Cover and bring to a slow boil for about 1 or 2 hrs. Traditionally, you also add pigs feet (not pickled) and cueritos (the fresh rind skin of the pig) and pig knuckles. This makes the posole nice, gelatinous and thick. But....this is not absolutely necessary. The important thing is the spices and slow cooking for a full flavor. After the meat is done, refrigerate overnite and the next day take the fat off the top. Add the posole, which has popped open, simmer for 1-2 hours adding dry red chile pods. (Take off seed and stem and crush in). Keep tasting and add more of what you think will make it more flavorful.

1) Take a bag or 1/2 bag of posole corn or if you want to feed a bunch of people (20) use the whole bag (24oz) and rinse in colander several times to take off lime taste.
2) Place in cold water with salt (to taste), onions about 1/2 medium in chunks, garlic 1 or 2 cloves and oregano about 1 tablesppon. These ingredients can vary, depending on your own taste buds and what you like.
They absorb a lot of water, so place qute a bit of water
It takes about an hour and a half before it pops open.

Combine in one large pot the cooked meat and liquid and the posole. Don't overload with too much posole as you want a soup like full flavored dish.

Chile is the perfect compliment to any dish, I'm positive that there will be many more recipes that link back to this recipe...once again, my mother's.
10-12 red chile pods (dried) - boil in water until soft
Place in blender with: 1-2 cloves of garlic, 1 tsp oregano, 1-1.5 tsp basil (albacar), salt (1 tsp. or more), soft chile pods (drain water), and add water to blender (approx. 2 cups). Blend chile. In the same olla (pan) that you boiled chile in, put olive oil enough to cover pot bottom, 1 small can of tomato sauce (start with half a can then add as you want if chile is too hot), and if needed water. Boil on low with cover on pot or else all the stove will get spattered with chile. Boil for aboout 15 minutes. Taste while boiling to see if it's seasoned enough.
Variation: you can later on cook chile with meat and papas or potatoes (cube meat, fry, add diced onion), cube potates, cook with cover on olla (pot) till papas are done.

Enjoy, comment, question, and pictures from posadas to come!