About Posole
Posole can be made without meat. Blue corn is the best choice, as it has a
firmer texture and more distinctive flavor. Made with less liquid, it is served
in New Mexico as a side dish with breakfast eggs or with lunch.
The American Indians developed corn as a staple crop, as well as many ways to
preserve and serve it. Hominy, or nixtamal, is corn which has been soaked
overnight in water and baking soda, boiled, hulled, boiled and boiled again.
Although this stew can be made with canned hominy, or better with fresh white
nixtamal available in groceries in the American Southwest and Mexico; the best
is made with blue corn from New Mexico. There it is often sold under the name
"posole" or "pozole". The first time I tasted posole was on a late, icy January
night at San Ildefonso Pueblo, New Mexico when my friend took me to
dinner at her friends' house while we waited for the Animal Dance to began at
dawn. The dancers emerged over the hilltop at the first light accompanied by a
drumming chorus of older men and the kiva priests. It was very cold, very
beautiful and the stew in our bellies helped keep us warm. The Zuni also serve
this stew in the Shalako houses during the winter ceremony. Later, I would eat
it at my Hopi friend's homes or at
the Second Mesa cafe where it is sometimes sold under it's Hopi name, nöqkwivi.
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