Today is a day of celebration with posole and tamales. It is the shortest day of the year, and with that tomorrow the light returns. There is much cleaning and cooking today before the cousins come over to run wildly through the house, and make a joyous cacophony. The tradition goes back many years. It is our way of breaking through the darkness of winter and seeing the light ahead.
Or at least that is how it is supposed to be. This year it is hard because one of my best friends is in the hospital and the decision has been made to withdraw life support this afternoon. He never came to solstice posole because there were too many people. In the darkest hour I need the Joy and light of the celebration but it is hard to want to celebrate.
Posole: I make this in two pots because there are members of the family that don't like as much chile in there posole as I do.
Pot one:
Ingredients:
1 - 2 lb Package posole corn or hominy
3 - Tbps salt
1 - Tbps garlic
1 - Tbps oregano
1/2 lb pork (I use pork loin but really there are loads of cuts that work)**
Enough water to fill the 6 qt crock pot once all of the ingredients are in.
Directions: Put everything in the crock pot and fill with water. Cook on high for 8-10 hours. Salt this first because if you don't put the salt in at the beginning, it just doesn't work and your corn will be bland and flavorless no matter how much salt you put in.
Pot two:
2 lbs of frozen red chile* (hot medium or mild or some combination)
2 lbs of pork cubed (Again I use pork loin but see above)**
2 - Tbps salt
1 - Tbps garlic
1 - Tbps oregano
Directions: Put everything in the crock pot. Cook on high for 8-10 hours.
*You can use 16 oz dried red chile pods to 4 cups of water to get about the the same ratio
**You can make this vegan by leaving out the meat and replacing it with half a cup of olive oil.
To serve: place some corn in a bowl and put on the desired amount of chile to your taste.
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