Ennui. No, it’s not a type of sausage or that tingling pain you get in your legs if you sit for too long. It’s a feeling of listlessness, lethargy and lassitude. A cloud of dissatisfaction that hangs over life. It’s marked by a tendency to gaze out the window and sigh for no reason at all.
Sure, winter doesn’t help. Winter doesn’t help anything unless you’re a hibernating bear or sell ski equipment. We’re fed up, longing for the lazy-crazy-hazy days of summer when we spent our days barbecuing meat, veg, the dog’s chew toy and our boots (the last two, just because we could).
That was life. This is like being forced to watch an Ingmar Bergman movie on repeat.
The solution? There isn’t one. There’s not a pill you can take or mantra you can chant. It just is. The good news? One day it will be gone. Poof! And suddenly you’ll make a tentative foray out of your reclining chair with the chip and dip tray and actually take the garbage out. Respect!
Rub the pork with the spice mix the day before cooking.
But in the meantime, cook large pots of comfort food to see you through your existential crisis. It won’t cure anything but it might – just might – lift your spirits a bit.
Serves 4-6
3 ½ lb boneless pork shoulder
1 tsp garlic powder
1 tsp sea salt
¼ tsp ground ginger
½ tsp ground cumin
2 tsp sugar
¼ tsp Ancho chile powder
½ tsp Chipotle powder
½ tsp Chimayo blend chile powder
1-12 oz package of White corn posole
2 Chile pods such as Ancho and New Mexico red
1 large garlic clove
Garnishes: chopped avocado, sliced radishes, cilantro, chopped green onions
Mix together the spices, salt, sugar and chile powders and rub on all sides of the pork shoulder. Wrap tightly in plastic wrap or place in a container with a lid. Pop in the refrigerator and let it do its thing overnight. Next, place the posole in a non-reactive bowl, cover with water and soak overnight.
The next day, pre-heat the oven to 425ºF. Take the pork out of the refrigerator and let come to room temperature. Remove the plastic wrap (if using) and sprinkle generously with sea salt. Place in an ovenproof casserole dish and put in the pre-heated oven and roast for 20 minutes.
Reduce the temperature to 225ºF, cover with a lid and continue to cook for another 4-5 hours or until the meat is tender and flakes away easily.
Spear the garlic with a toothpick so you can find it easily in the cooked posole.
While the pork is cooking, make the posole. Bring a pan of water to the boil, add the posole, then simmer for around 2-3 hours. After an hour or so, add the 2 chile pods and the peeled garlic clove. Stick a toothpick through the garlic clove to make it easy to retrieve once cooking is done.
Shred the cooked meat, discarding most of the fat (come on – it’s the best part). Mix with the pan cooking juices and return the oven to high heat and cook for another 10 minutes or so, until most of the liquid is absorbed. Drain the posole. Serve a generous ladleful of posole with some of the pulled pork and your choice of garnishes.
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.
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.
1-12 oz package of 
We’d like to be the first to say Feliz Cinco de Mayo. It’s always a red-letter day here at Chile Trail HQ but even more so this year because – drumroll please – it falls on a Saturday. Can you believe it? No, we can’t either. Let’s just say that it’s Cinco & Seis de Mayo. Heck, let’s throw in Friday too and call it Cuatro, Cinco, Seis de Mayo. Ok, maybe a bit too long but you get the point.
Now you know posole, but this one is vegetarian and vegan, all in one lip smacking tasty bowl of happiness. It’s so good that even the most committed carnivores will be pushing over old ladies to get a bowlful. But please don’t. There’s plenty to go around.
Place the posole in a non-reactive bowl or pan and cover with water and let soak overnight. Drain and rinse well. Put the posole in a large pot, cover with water and simmer for one hour.
The Chile Trail 