Posole: New Mexican Pork and Hominy Soup
Submitted by Jo Ann Kelly Graham

Just as people in some areas of the country eat black-eyed peas or greens for good luck on New Year’s Day, people in New Mexico eat posole. This tasty soup was a staple in my high school cafeteria at St. Vincent’s Academy when I grew up in the 1960’s in Albuquerque.

Place in large heavy pot with enough water to cover well:
            3 lean pork chops (with or without bones), about 1 to 1-1/2 pounds
            1 medium onion, chopped
            1 clove garlic, minced
            1 teaspoon dried oregano
            1/2 cup of New Mexico red chile--Found in 14 oz. tubs in frozen foods section.

Add more or less chile according to taste and the heat/spiciness of your chile.

Bring to a boil and reduce heat. Cover and simmer for two hours. Stir occasionally to ensure that there is plenty of water and the meat is not sticking to bottom of pot. When meat is very tender, remove all meat and bones using a large slotted spoon. Chop or shred meat and discard the bones, if any. Return the meat to the soup broth.

Add one extra large can (about 32 ounces) of white hominy that has been drained and rinsed gently in a colander.

Add salt to taste. Add more chile if desired or a dash of Tabasco.

Simmer for another hour. Serve with warm flour tortillas and butter.

Cheese and Green Chile Soup
Submitted by Jo Ann Kelly Graham

1 tablespoon bacon fat
1/4 teaspoon cumin seeds
1 onion, peeled and chopped
3/4 cup beer
3 shallots, peeled and chopped
7 cups chicken broth
1 clove garlic, peeled and chopped
1/4 cup butter, softened
1 jalapeno chile, seeded and chopped
1/4 cup flour
1/2 tablespoon chile powder
2 roasted fresh green chiles, seeded and roughly chopped
2 tablespoons chopped fresh cilantro roughly chopped
1 teaspoon dried epazote
4 cups grated cheddar cheese
Salt to taste
Fresh lime juice to taste
Heat bacon fat in a large pot over medium heat. When hot, add onion, shallots, garlic, jalapeno, and chile powder and saute for 2 minutes or until soft. Add cilantro, epazote, cumin seeds, and beer and bring to a boil.
Boil for 5 minutes or until liquid has reduced by half. Add chicken stock and bring to a boil, skimming foam from top. Mix butter and flour together, then slowly add to boiling soup, whisking until smooth. Lower heat and simmer for 40 minutes.
Remove from heat and immediately stir in cheese. Pour into blender in two parts and process until smooth. Be careful that you hold the top on the blender so that the heat does not cause to “explode”. Add green chiles and season with salt and lime juice. Pour into warm soup bowls and serve immediately.

Green Chile Chicken Corn Chowder
Submitted by Lisa Kent

1/2 lb bacon, cut into small pieces
2 med yellow onions, diced
1 lb boneless, skinless chicken breast, diced
2 cups green chile, chopped
4 ears of corn, kernels cut off cob
4 Yukon gold potatoes, diced
3-4 cups chicken stock
1 1/2 cups heavy cream
Salt and pepper, to taste

Cook bacon in large soup pot over medium heat. When crispy, remove bacon pieces and set aside. Discard about half the bacon fat; leave rest in pot. Add onions and chicken. Cook until onions soften. Add chile, corn and potatoes. Add enough stock to cover everything. Cover pot and simmer approximately 20 minutes, until potatoes are soft. Turn off heat. Add heavy cream, bacon and salt and pepper. 

Serve with warm tortillas and honey.

Green Chile Chicken (not the kind with canned soup)
Submitted by Paula Reno

4 chicken breasts
1 dozen green chile pods roasted, peeled, chopped
1 can evaporated milk (or whole milk, or water--but that won't be as rich)
3 tablespoons chopped fresh garlic
2 tablespoons white flour
3 tablespoons extra virgin olive oil
Salt and pepper

Boil chicken until fully cooked; retain the stock. Debone and chop the chicken into bite-sized pieces.

In the oil, saute the garlic, chopped chicken, salt & pepper until
light brown.

Add flour; whisk until the flour is absorbed.
Add canned milk; whisk until mixed well.
Add chopped chile.

Add back just enough stock for desired consistency--lots for soup,
some for enchiladas.