Slow cooker posole with lamb & chile

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

 

To garnish:

Cilantro, chopped

Radishes, sliced

Serves 4-6

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.

Vegetarian posole stew

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.

So you know what’s on our minds. Yep, food. Everyone has a favourite but we’ve got a couple of thoughts (naturally).

Number one: make sure there’s a lot of it. There is nothing worse that running out of food and drink. People, your guests are hungry. They’re thirsty. Stock up.

Number two: variety. You’ve got your mole, you’ve got your guacamole, you’ve got your tres leche cake. This is a time to test the architectural endurance of your dining room table. We’re talking heaving folks.

Number three: delegate. You didn’t actually think we expected you to cook all that food, did you? Of course not. When someone asks what they can bring, tell ‘em. And when you ask us – and we know you will, right? – we’ll be bringing a pot of posole.

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.

Vegetarian posole stew

1-12oz package of white corn posole

1-1oz package of posole spice blend

3 small zucchini, about 10-12 oz, sliced into discs (diced if larger)

2 Tbsp olive oil

1 small clove garlic, minced

1-14oz can black beans, drained and rinsed

Garnish (optional)

Chopped green onions

Chopped cilantro

Lime wedges

Sliced avocado

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.

Drain and add the posole mix and enough fresh water to cover. Bring to a boil. Lower the heat and cook for about 3 hours or until the posole has ‘popped’ and is tender. Check the water levels periodically and top up as needed.

Just before serving, warm the oil and sauté the zucchini over medium-high heat, just until tender. Add the garlic and cook for another minute. Stir in the drained and rinsed black beans and the zucchini into the posole. Taste and season with salt and more chile if you desire.

Serve in bowls with your choice of garnishes.