Feast Day Posole Soup
Posole soup is a recipe I obtained from the Laguna Pueblo Indians in New Mexico. Posole is dried corn kernels and when boiled in a soup, pop like popcorn. The soup is exquisite and made by the gallons for Christmas and Feast Day.Feast Days are held by every Pueblo Tribe once a year to commemorate the creator of the earth. Feast Day is held on the reservation and has a carnival atmosphere with people selling jewelry, food and sometimes even with carnival rides. Everyone is invited to Feast Day and as you are walking around you may be invited to come and feast at someone's home. It is an honor and should not be refused. The idea behind this is that the creator is walking the Earth but no one knows where or who he/she is so everyone is invited to feast with the hope that whoever comes in to eat is the creator. You will sample all kinds of food from typical native american to mexican. And, needless to say, posole soup is everwhere. In my recipes I use the following abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
| Posole Soup |
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| | | .5 cup of dried posole (or 1 can of hominy) | | 1 # cubed or ground pork, beef or turkey | | 2 to 3 T flour | | 1 large onion, chopped | | 1 celery stalk, chopped | | 5 cloves garlic, sliced | | 1 beef bouillon cube | | .5 c red chili powder | | 1 t sugar | | 1 t salt | | Dash of pepper | | 2 T butter or cooking oil | | | | If using a can of hominy then skip this step. Place dried posole in a soup pot, cover with water, bring to a boil and simmer for 5 hours or until the kernels 'pop'. Be sure to drain, rinse the posole and add fresh water every half hour while the posole is simmering. | | | | Drain posole or hominy, put in soup pot with 4.5 c water, bring to a boil, reduce heat and simmer. Meanwhile, heat oil or butter in a skillet, coat the meat with the flour and brown in the skillet. Put meat in the soup, add a little more oil or butter, if necessary, and sautee the onions, garlic and celery. Add the sauteed vegetables to the soup and
deglaze
the pan with a little soup broth. Add the bouillon and all the spices to the soup and simmer for 1 hour. Serve with parmesan or lime sprinkled into the soup or add a 14 oz can of diced tomatoes and serve over rice. | | |
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