New Mexican posole — dried hominy corn simmered with pork and red chile until the hominy kernels bloom and the pork falls to shreds — is the preparation of celebration and of necessity. At Rancho de Chimayó it is served for Christmas and New Year. Its technique parallels the Mexican pozole (MX-07) but uses red chile as the primary seasoning rather than the Mexican regional chile vocabulary, and the pork is braised into the stew rather than served separately.
- **The dried hominy:** Nixtamalised dried corn (posole or pozole) — soaked overnight in cold water. Unlike canned hominy, which is pre-cooked and requires only warming, dried posole requires 2–3 hours of simmering to bloom. [VERIFY] Jamison's posole corn specification. - **The bloom:** When the hominy kernel splits open at the crown and the interior starch emerges as a soft, tender projection — this bloom indicates full cooking. Unbloombed posole is still slightly hard at the centre. - **The pork:** Bone-in pork shoulder or country-style ribs — the collagen converts to gelatin during the long cook, enriching the broth. - **The red chile:** Red chile sauce (RC-02) added to the stew — the amount determines the final heat level. - **The garnishes:** Dried Mexican oregano, raw onion, and lime — applied by each diner individually. The raw, sharp garnishes against the rich, slow-cooked stew are the composition's completion.
Rancho de Chimayó