Posadas - Understanding the Ritual

This piece has been added by Consuelo Pacheco.

Las Posadas, literally translated into giving someone a place to rest, is a ritual whose origins are not clearly known, but may have originated in Galicia, Spain several centuries ago and brought to New Mexico.

Here the tradition has been kept alive for several hundred years. Simply put, Las Posadas re-enacts the journey of Joseph and Mary seeking refuge in the dead of winter. It is a novena, or a myth/prayer drama in which community members go for nine consecutive days before Christmas to homes (whose owners offer to host the Posadas) to ask for refuge.

The group, accompanied by guitarists splits into two groups, one group with Mary and Joseph, remain outside as a choral group and the other group comes into the home. The dialogue, sung between the two groups dramatizes that journey taken by the pregnant Blessed Virgin and her husband Joseph.

The dialogue sung in verse form back and forth, emphasizes the "inn keepers" who do not want to let them in, thinking they are thieves. Joseph, in desperation says he only seek refuge for one night for the Queen of Heaven.

The group inside the home, responds in the 4th verse, "Well if it is a queen that asks in the middle of the night, is she alone?"

The group, waiting outside responds with Joseph, "My wife, is Mary the Queen of the Heavens, and she is to be mother of a being of the Divine Word." In response, those inside, ask them to come into their humble abode in a generous response exemplified by the words, "Abranse las puertas, rompanse los velos, Que viene a pasar La Reina del Cielo." Translated, it commands that the doors be open, the veils be torn apart because the Queen of Heaven is passing through.

With these words the entire group comes in, and singing joyfully as one, say how blessed they are to receive them and give thanks to both Mary and Joseph for this blessing of their home with their coming. After this, prayers are said for both the host family and the community, and a meal awaits the group. Usually, posole, tamales, bread or tortillas, red chili and the traditional Christmas cookies, called biscochitos and hot coffee and hot chocolate is served.

This drama can be seen as a re-enactment of the importance of the gift of hospitality, generosity and trust. Hospitality and generosity are the characteristic traits that mark Middle Eastern, Mediterranean and Latino cultures. Trust, opening the doors and tearing down any "veils" of your home (the self), to any stranger in need of refuge was also practiced here in New Mexico until about 50 years ago. Yet, in an ambiance of mistrust, some people continue the practice of welcoming strangers into their homes.

It is trust tied to faith that when you serve the other, you are bringing into full action what it is to be truly human, to be vulnerable. In the dark of winter, when seeds under the ground are dormant, one cannot see what is growing above ground, or one cannot see clearly in darkness. It is then that one must trust. Trust that it is a virtue to be hospitable; trust in the other; and trust that life continues and exists to give light. It is in a sense very existentialist. In fact in Spanish the old term used when a woman gives birth is "Var dar luz." She is giving Light. May we all celebrate Posadas in our own way, in the way of open heart.

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!

La Navidad en New Mexico

New Mexico is truly enchanted during the winter months. Sometime between Thanksgiving and Christmas something changes, and although one might claim that this happens anywhere you go, the Earth in New Mexico radiates a different color during the Christmas season.

The humble, selfless generosity exhibited by any woman old enough to be your mother makes any place your home. Handmade gifts and unexpected goodies let you know you're their hijo or hija and their responsibility. There is a safety and comfort in the communal and collective way that New Mexican women tend to the "youth" (anyone 20 years younger than them)... during Christmas. I do not want to make NM seem like a utopia, but truly, the Christmas transformation is unique.

The most obvious change begins with the lighting, best captured by the luminarias or farolitos that are said to symbolize a way of guiding Santa, or lighting the path for Jesus' entrance into the world. They glow warm, silent and earthen. Originally, they were only for Christmas Eve, but with the advent of technology they are now a common adornment on many houses. Their simplicity and beauty act like hot chocolate for the winter's moribund landscape; or at least so it feels. If nothing else, they remind us that the Earth is our source. They literally look like someone placed a bulb underground, allowing us to see its inner-workings, much like children do when they illuminate their fingers and noses with flashlights.

Food cannot be ignored as the true catalyst for the season. It manifests itself first in the colors, then on the taste buds. Knock on any door and you will find pots filled with surprisingly simple, yet tasty posole soup and perfect cold-weather chile stews. In many other places Christmas is almost neon. The colors of cookies, lights, and dress are commercial, plastic. Not to say this doesn't happen here as well, but there is an organic nature to many of the cultural traditions we carry. Tamales are the perfect example, being a hybrid of the indigenous and the New World. They are festive in themselves - made with chile, pork, and corn mash, and wrapped in corn husks like little gastronomical gifts. Unlike the candy cane red, or Rudolf's nose, tamales are matte and subtle in redness. Almost rust colored. Like a recently walked path in the fresh snow, we can look back and appreciate all the steps that helped to make this intricate delight.

Biscochitos, the State's official cookie, are possibly the best cookie for dipping in coffee or chocolate EVER! They're somewhat spongy once dunked, and the combination of cinnamon and sugar with the sharp, distinct anise flavor reminds you of that relative you only see at times like this. They are grainy and brittle, but buttery and soothing.

Food can be reflective, and a powerful tool for reconnecting to our past and strengthening the present. I intentionally spend time with my mother learning to prepare pastelitos, posole, carne adovada, empanaditas, chile rellenos, biscochitos, and tamales. She shares stories of her youth, but also of the food... and she gets a good nag in whenever possible. We also eat fudge and ham and decorate our house with regular Christmas bulbs, but Christmas in New Mexico would never be the same without its food, color, and people. All changes when touched by the New Mexico Christmas spirit.