Yesterday, I made a big batch of posole (or pork and hominy, depending on where you’re from.) Posole is so good in the wintertime. In New Mexico, it is commonly served at Christmas or on New Year’s Day when it is said to bring good luck in the new year. Posole can be extremely basic, consisting of little more than broth and hominy, or it can be made into a much more deluxe dish by adding meat, vegetables and spices. Mine was pretty simple: cubed pork, hominy, onion, garlic and spices. I made some red chili to drizzle on top which really gave it some heat. I also like to add a splash of tequila to the bowl before digging in!

And yes, for those that are keeping track, I normally don’t eat meat but, every once in a while, I like to treat Robert to the real thing. I actually ate about 4 cubes of pork myself before I started to feel strange and ashamed. FYI, I do have two excellent, completely vegetarian hominy recipes on my website, Posole Verde and Hominy and Squash Stew.

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