Winter has arrived in the Land of Enchantment and at the Chile Trail we’re hunkering down. Supplies are in, the fire is lit, and we’re settling in for a long winter’s nap.
Some folks fight winter – shovelling and obsessively checking weather.com but we figure why bother. Mother Nature is going to do exactly what she likes so don’t fight it.
Instead, take advantage of winter. Binge watch that trashy series. Stop shaving. Wear a lot of flannel. Go ahead – who’s going to notice? Winter isn’t the time for beauty contests or wimps. Make like a bear and hibernate.
And there’s nothing that fits winter weather like some slow cooker posole. It’s hearty fare and with a hit of chile so you’re sure to keep warm and toasty.
1-12 oz package of white corn posole
1 ½ lbs diced lamb
2-3 Tbsp olive oil
1 medium onion, diced
1 clove garlic, minced
1-1oz package of posole spice blend
Empty the posole into a non-reactive bowl and cover with water. Soak overnight. Drain and place the posole into the slow cooker and cover with 4 cups of water. Cook on high for 1 hour.
While the posole is cooking, sauté the onion and garlic in olive oil in a frying pan. Remove and set aside. Lightly season the lamb with salt and pepper and brown the lamb in batches. Add more olive oil if needed. Add the onion and garlic back in and stir the mixture with the posole spice blend for a few minutes.
Add the meat, onion and spice mixture to the posole and cook for another 2-3 hours on high heat then reduce to low and cook until the posole is tender – about another 5 hours. Add more water if needed.
Serve hot with the chopped cilantro and sliced radishes.