Continuing to explore different types of Southwest cuisine. In this case made two recipes that I have never tried before: posole and calabacitas.

Posole is basically a stew of cubed pork roast and hominy. The recipe loosely based on:
http://santafetravelers.com/santa-fe-blogs/santa-fe-recipes-casa-chimayos-new-mexican-posole/

Recipe is not spicy if you use dried New Mexico chile pods. The dried chiles impart more flavor than heat.


Calabacitas is basically a Southwest stir fry of yellow squash, zucchini, diced onions, and diced roasted green peppers (hatch chiles or in this case Poblanos). Recipe lifted from:
https://www.newmexico.org/things-to-do/food/recipes/

Recipe is only very mild spice with roasted poblanos.

I love posole!!

Did you use dried hominy?

Hi Pablo. Have to confess that I used canned yellow hominy. First time I have ever eaten posole or even anything with hominy in it. My wife mentioned that the red New Mexico chiles must be a regional variant as she has always had a more traditional Mexican posole in the past with a clear broth.

I'm guessing you like to use dried hominy instead? I'll have to take a look for it in our local markets.

Either way. I think most restaurants used canned. To me the canned stuff has a bit of a funny flavor. My wife hates the stuff! Now I'm hungry!

Made a batch of posole yesterday from dry. Tasty. I undersalted, slight mistake, easily remedied. Also I used dried larger guajillos. Very mild - I can't make anything hot because: wife

https://en.wikipedia.org/wiki/Guajillo_chili

I should have put the chiles in to boil for a couple hours, as they didn't hydrate and flesh all the way. Easy separated, but would rather have the flesh more or less dissolve in cooking.

I used pork steak that was perfectly tender. The rest is simple. Mex oregano and garlic.

Served with blackberry cider, Mexican crema, chips, tortillas, onions, cilantro, various hot sauces.

Never had it . . . but that sounds really good.

It is good, but overpriced imho. It's natural - I get it. Apple cider with
Marion berries by Two Towns Cider house in Corvallis. Around $12 for a sixer of 12oz cans. Restaurant charges $6 can

Dilly, dilly!!! That looks really great, both the cider and the posole.
I will have to try making the hominy from dry next time.

Was going to make shrimp etouffee this weekend but scrubbed that plan as didn't want to spend 30 mins whisking a roux. Going to make red snapper fillets instead with mojo verde sauce, something that I've never tried before. Originated from the Canary Islands though also popular throughout the Caribbean and along the US Gulf Coast in various incarnations:
https://happykitchen.rocks/mojo-verde-canarian-green-sauce/