This year marks our thirteenth Christmas Road Trip to New Mexico, and it just keeps getting better.  No matter how much ground we try to cover each trip, we leave with a new list of ‘things to do next year,’ and a feeling that once again, we have barely scratched the surface.

Although our trips each end up taking on a character of their own, peppered by unique experiences and interactions, there is one thing that stays the same: the posole. I have to order it at least once each year, and on the way home I always stop at the local Jackalope to buy the fixin’s to make another batch at home upon my return.

This recipe incorporates the seasoning mix I get at Jackalope with a traditional recipe. Enjoy!

New Mexico Posole

Ingredients
1 Lb. posole corn or hominy
1 Tbsp. olive oil
1 onion (chopped)
2 cloves garlic (minced)
8 – 10 cups water
1/4 Tsp. oregano
1 Lb. pork loin, cut into chunks (I use beef stew meat)
8 oz. green chile (I use mild, but adjust according to your taste)
1 Tsp. salt
1 Package Desert Gardens Posole Seasoning (I buy mine at Jackalope but you can also buy online at Copperleaf Kitchen)

Directions
Soak the posole corn overnight.  Rinse and drain.  Cut meat into bite-sized chunks and brown in olive oil.  Put posole corn and meat in a large pot and bring to a boil in 8-10 cups of water.  Reduce heat and simmer for three hours.  Add onion, garlic, oregano, green chiles and Desert Gardens Posole Seasoning and simmer for two more hours (adding water as needed) or until posole corn reaches desired softness.  Salt to taste.