Posole

Posole (or pozole) — a stew of hominy (nixtamalised corn kernels), pork (traditionally the head, including the cheeks, tongue, and ears), and red or green chile — is one of the oldest continuously prepared dishes in the Americas. The Aztecs made pozole for ceremonial occasions; the dish predates European contact by centuries. In New Mexico, posole is Christmas food — served on Christmas Eve after midnight Mass, at New Year's, and at every significant gathering. The hominy — corn kernels treated with lime (calcium hydroxide) in the nixtamalisation process that removes the hull and transforms the corn's nutritional profile — is the same treated corn that becomes masa for tortillas and tamales. Posole uses the whole kernel rather than the ground masa, and the swollen, chewy, popped-open hominy is the textural heart of the dish.

A brothy stew of large, white hominy kernels and pork (shoulder, ribs, or traditionally head meat) in a red or green chile broth, served with a constellation of garnishes: shredded cabbage, sliced radish, diced onion, Mexican oregano, lime wedges, and dried red chile flakes. The hominy should be tender and slightly popped open (the kernel splits at one end during cooking, revealing the starchy interior — the "bloom"). The broth should be light but chile-forward, not thick. The pork should be falling-apart tender.

Served in a deep bowl with all garnishes on the side for self-assembly. Warm tortillas or sopapillas (AM3-14) alongside. Cold beer or hot chocolate (the New Mexican *champurrado* tradition). Posole is a one-bowl meal.