Posole
Blue posole is made from heritage blue corn that has been nixtamalized—soaked and cooked with mineral lime to loosen the hull and unlock the corn’s full flavor and nutrition—before being dried for storage and later simmered until tender. Revered throughout New Mexico and the greater Southwest, blue corn carries a naturally sweet, earthy taste and a striking deep color that reflects centuries of Indigenous agricultural tradition. As the kernels slowly cook, they soften and bloom open, creating the signature chewy-yet-creamy texture that defines a great bowl of posole. In this recipe, blue posole absorbs the flavors of red chile, garlic, onion, and broth, resulting in a comforting dish that is both deeply nourishing and richly tied to the culinary heritage of the region.
Ingredients
- 2 cups posole , picked over for dirt or stones (MS871)
- 1/4 cup vegetable oil
- 2 1/2 cups chopped onion
- 2 tablespoons minced garlic
- 1 oz. New Mexico dried red chile pods, 4 or 5 pods, stems and seeds removed (MS 496)
- 8 cups chicken broth
- 1 cup coarsely chopped cilantro
- 2 teaspoons salt, or to taste
Instructions
- Put the posole in a 6-quart pot and cover with cold water by 3-inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begin to burst. Drain the posole and rinse well.
- Heat the oil in a 6-quart pot and sauté the onions until golden. Add the garlic and sauté for 1 minute. Add the posole, dried chiles, and broth. Bring to a boil. Reduce the heat and simmer for 30 minutes. Add the salt and continue cooking for 30 minutes. Stir in the cilantro. Taste and adjust seasonings.
- Optional seasonings: This recipe is a favorite of the school. However, there are a number of optional ingredients you could add. For festive occasions, diced pork or smoked pork bones are used to add substance and variety. Bowls of red or green chile sauce served on the side flavor the posole further. Omit the fresh cilantro and add 2 teaspoons of dried Mexican oregano. 2 teaspoons of azafran (Mexican saffron) can be added at the same time and gives the posole a lovely golden color and a wonderful aromatic flavor. Bay leaves, freshly ground coriander seed, chile caribe (crushed red chile), or fresh lime juice may be also added.