(photographer’s note: It was really difficult to capture this dish without making it look like a congealed bowl of crap. The secret is in the lighting. Or... perhaps... the sauce...)
I love New Mexico for a number of reasons. The dish above is one of those reasons. When it comes to local food, posole or “pozole” definitely tops my list of favorites. This is a traditional Native American/Mexican dish and can be found in any number of New Mexican style restaurants or someone's grandma's kitchen. Posole is a spicy, meaty combination that can clear your sinuses, intestional tract and anything else that may be stopped up and is a favorite during the winter months.
This was take-out, not homemade. One of these days I’ll snag a recipe and give it a try. Maybe…
Interesting side note from Wikipedia: According to research by the National Institute of Anthropology and History and UNAM, during special rituals and occasions in the distant past, the meat used to cook the pozole was human. After prisoners were killed by tearing their hearts out in a ritual sacrifice, the rest of the body was chopped and cooked with corn; the meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat, as it "tasted very similar", according to a Spanish priest.
I love New Mexico for a number of reasons. The dish above is one of those reasons. When it comes to local food, posole or “pozole” definitely tops my list of favorites. This is a traditional Native American/Mexican dish and can be found in any number of New Mexican style restaurants or someone's grandma's kitchen. Posole is a spicy, meaty combination that can clear your sinuses, intestional tract and anything else that may be stopped up and is a favorite during the winter months.
This was take-out, not homemade. One of these days I’ll snag a recipe and give it a try. Maybe…
Interesting side note from Wikipedia: According to research by the National Institute of Anthropology and History and UNAM, during special rituals and occasions in the distant past, the meat used to cook the pozole was human. After prisoners were killed by tearing their hearts out in a ritual sacrifice, the rest of the body was chopped and cooked with corn; the meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat, as it "tasted very similar", according to a Spanish priest.
(you know, I do love Wikipedia. I couldn't make this stuff up if I tried...)
1 comment:
I'm drooling. Also, I want to come back and get more green chile stew!
Nice work and thanks for including the lighting specs. SWEET!
Post a Comment