Wonderful recipe, as usual. I buy dry Nixtamal and soak it overnight, then cook it in my Instant Pot. The flavor is outstanding. To make my soup a little thicker, I save about a cup of the cooked Nixtamal and put it in my blender with a little broth from the soup. I then blend it till it’s nice and smooth. Then I add it to the Pazole. Mmmmmmm.
What a fantastic idea to put a little Nixtamal in the blender then use it to thicken the broth. I'm going to pin your comment, so others will read it and may want to try that, too. Thanks for watching!
Great idea! I will definitely try that next time. I also love using my instant pot to pressure cook the nixtamal. A tip I learned from another chef (Rick Martinez) is to roast the pozole (after you cook them) for an added flavor to the posole. Soooo yummy and worth the extra step. I order my dried pozole (nixtamal) from Rancho Gordo - the best of the best that I have tried!!! Including any and all of their beans - you won't find a fresher picked bean - oh and their polenta is also out of this world!!! Look them up!!!
Hi Marcy, Merry Christmas! I’ve been enjoying your videos and I love the Bible verses and quotes you always have on your board! I was thinking of some food I grew up with and you may be familiar with and maybe cook on your channel…stacked enchiladas with an egg on top, bunuellos, stuffed with beans or sprinkled with powdered sugar, tacos with hamburger and potatoes (evidently to make it stretch), and flour tortilla tacos, filled with the same meat and potato filling, fried with toothpicks to keep it together. We also ate tortillas with bologna and green Chile. Probably many other things that I can’t remember right now. Anyway, I wanted to let you know I enjoy your channel. The Lord bless you and keep you! -Numbers 6:24
Thank you so much! I love Numbers 6:24, especially now that I can sing it in Kari Jobe & Cody Carnes song. I'm familiar with every food you mentioned and have shared many of those recipes. You'll have to check out my channel page and scroll through all my videos. I'm sure you'll find many foods you grew up with.
I was born and raised in New Mexico, and LOVE posole! So glad to find your recipes, as I have been away from that area for many years. We used to buy hominy in the cooler cases - along with vegetables etc. It was packaged in a liquid in thick plastic bags. The best I have found. Hard to even find canned hominy in northern states. Don Pancho's in Albuquerque was just like the one you went to, and my favorite. I dream of their sopapillas!
I just found your channel and it is so nice to see you cooking the way my mother did. I was raised in Albuquerque. No one has ever made Posole like I learned, but you do!! Thanks
Don't know if you remember me but I'm the guy in NorCal with the VW bus that wants to drive it down to Hatch on a chile run someday (still sitting in the garage...). Posole's one of our family's 'go-to's' for sure. We have it at least once a month for over 38 years now. First time I had it was at a friend of my parents apartment in Santa Fe when I was a little kid of 4 or 5. Loved it. I hadn't had it for years afterwards and one day on a whim decided to wing the recipe. I nailed it! I usually make it with chicken thighs but sometimes I do pork, or pork & chicken combined. I make blanco, verde, and rojo depending on my mood and what's in the pantry. You mentioned tamales. I just made red turkey tamales yesterday and still have a good 3 lbs. of masa left so using half the masa for bean & cheese tamales and the other half going out on a limb and making shrimp ones as well. As always, great video. Cheers!
I do remember and would love to see that VW bus rolling in to Hatch, myself, one day! You sound like a fantastic cook! You work with what you have, and you're not afraid to experiment. I made tamales on Thursday and had just a little masa leftover, so I took some chili beans that I had and put them in a small baking dish, topped them with shredded cheese and diced onion, then spread the leftover masa on top (I wet the spoon to make it more spreadable) and baked it for 40 minutes. It was delish! I love your idea of bean & cheese tamales and will definitely be trying that now. Thanks for the great comment!
Tamales would be my family's must have. Every year, since I've been born, we get together to help make them for the whole family. We make hundreds so it really is a team effort. I'm actually on my way today to help out. I've never made green chile pozole so I'm excited to try this recipe out.
I so enjoy your lack of pretentiousness. Just like hanging out with someone who is happy to share a recipe. I know there is much more to it than that and you handle it very well.
I just started a pot of green chile posole an hour ago very similar to yours and now find your video! I’m a native NM and we eat posole a few times throughout the year and during the holidays. I usually divide the package of frozen posole and make both a red chile and green chile pot both cooked in crockpots giving us both flavors of chile. It’s easy and always satisfying! Most often, homemade tortillas too. You’re great, Marcy!
Being from Albuquerque we traditionally use Pork ribs as well as the cubed pork. It adds a really savory flavor to the stew. Also we don’t add the Chile to the stew so the younger kids can enjoy it. Make a Chile sauce, red or green and the adults can add it when they get a bowl. Then we add cut green onions and cilantro to the bowl and enjoy! Making a big pot for Christmas morning!😂😂❤
Yummy, this is my favorite soup, I don't like cooked carrots, and this is one usually never has carrots in it. Carrots don't belong in this soup, but I have seen one person who says she puts carrots in every kind she makes. I'll be saving you recipe and make my own. Thank you for showing how easy it really is to make homemade soup from scratch.
I'm glad you liked this. I've never seen posole with carrots before, but I know some people put cabbage in it. We all have different tastes, which is the beauty of cooking. We can customize anything to our own liking.
Bonuelos sprinkled with cinnamon and sugar and empanadas filled with pineapple or pumpkin. 😋 Also, I live near Hatch so your using the best chili but we use fresh green chili of course 😉
Hi Marcy Happy Holidays !I make this every year . Just a small batch for myself. Was a staple at my grans house. My Grampa always made home made egg nog with brandy. I wish I had paid more attention to all the wonderful food they made. They lived in Romerville NM . Thank you for all your beautiful cooking and have a very Happy Christmas.Blessings from Stanley NM P.S. Going to be eating a lot of Hatch Green Chile !!
Thanks so much for the comment. Sounds like you have lots of sweet memories of your grandpa in Romerville. Homemade egg nog sounds wonderful! You just gave me an idea! 💡Thanks for watching!❤
My daughter has a good receipe that she makes adding chicken and pork to hers... I've always made Albondigas, Cocido and home made Chicken soups for many years. My daughgters Posole is so delicious and now I'm craving it after seeing your video! 😁 I've posted on here before that my Grammita Eloisa was born in Puerto De Luna NM and I feel a strong connection there even though I've only visited NM once over 15 years ago... I really would like to go back more often.
Sounds like your holiday season is filled with lots of great food! And how nice that your daughter is a good cook, too. Thanks so much for watching and commenting.😊
Hi Marcy. Watched you for a few years. Live at the foot of the Sierras in the Mojave desert. I went to junior high and high school in Albuquerque. Our family loved Mexican food. But I fell hard for New Mexican. Still my favorite. Especially chile rellenos, posole, and sopapillas. The posole out here isn’t ringing my bell. I was just thinking of begging you to do NM posole. Now I get an early Christmas present. Thanks for the blessings too. Keep on inspiring us.
Ooooo this looks sooo good right about now. I think I may do mine in my slow cooker. I live in my rv and cooking on my stove takes to much propane but I’ve been saving your recipes. Thank you so much for your hard work. Blessings
Thank you Marcy for your beautiful food. Im from Espanola NM. But unfortunately I can't eat anything since February I have cancer haven't been able to eat only cheetos. My heart breaks bcuz I love red and green chili and miss eating. Lost over 200lbs I just wish I could eat. But hopefully soon God willing... Again every video me and my husband have seen I tell him as soon as I get better I'm gonna try that. Thank you for making these beautiful videos. Have a wonderful Christmas! Cindy Baca Martinez from Espanola
Hi Cindy. I'm so sorry to hear you're battling cancer. Let me offer up a prayer: Heavenly Father, I lift up Cindy to you right now and ask that you would bring health and healing to her body. Give her the strength she needs to get through those difficult days and give her the assurance that you are right there with her. Give Cindy's husband and the rest of her family members patience and wisdom to be an encouragement to her during this trial. Let her come out better for it in the end. I ask this in Jesus' name. Amen.🙏 I wish I could cook even just some broth for you to help give you a little more nourishment. Hang in there. You're not alone.
Thank you my sweetie for your beautiful prayer. You made my day. Again we love your food and I know the Lord will heal me and I'll be making those delicious recipes you inspired me to do. Me and husband just love you.. Thank you again my beautiful friend Love Cindy ❤️
Just wanted to say Thank you for your channel🙂 My Husband and I are missionaries in India and I really enjoy watching your videos and I get inspired to cook our native food because I watch your channel, when your far from home it’s a lifesaver to be able to have the comforts of home with us here😁
SoSo yum. I made this today…Kinna on the spicy side for some members of my family. I added 6 cups of water, alittle too thin, I mixed cornmeal & water and added into the soup, simmered for 10+ minutes. It was perfect. Love the taste ThankU kindly for the recipe.
Where do you post recipes? I love watching your videos & thank you for reminding me how to make many of my younger life favorites! My mom & granny taught me almost everything except how to remember all these "recipes" after losing my cookbooks 🤫🤭😂💖❤️🔥
Mom was NM but also learned great Mexican cooking from Dad’s Mother, so she made Mexican style posole. I don’t remember what meat she used, but topped it with raw shredded cabbage, radish etc. I like hominy and I’m excited to try with hatch chile (vegan style)! Thx!
That's great when that happens. My middle sister is a phenomenal cook, and it was the same for her. She learned from both my mom and her mother-in-law. Hope you enjoy your vegan hominy.
I love home decor, too! Many of my furnishings are re-imagined thrift store finds. And when it comes to Christmas, I like making my own ornaments, too. Last year I shared a series of videos I called "The 12 Days of Vlogmas," and on Day 1 I showed the ornaments I made on my tree. Here's a link, if you're interested: th-cam.com/video/hnqo8K-Z_Cg/w-d-xo.htmlsi=BnZhYnmMxj1zzdFc
I love all corn products, but for some reason, I didn't like hominy as a child. My mom would fix it and I didn't the texture...or...I don't know. Maybe as an adult I would like it.
This may sound odd, but I had surgery and told to watch what I eat. Pork I was told not to have unless the fat is cut off from the pork. What would you cook for the 7 fish dinner.
Wonderful recipe, as usual. I buy dry Nixtamal and soak it overnight, then cook it in my Instant Pot. The flavor is outstanding. To make my soup a little thicker, I save about a cup of the cooked Nixtamal and put it in my blender with a little broth from the soup. I then blend it till it’s nice and smooth. Then I add it to the Pazole. Mmmmmmm.
What a fantastic idea to put a little Nixtamal in the blender then use it to thicken the broth. I'm going to pin your comment, so others will read it and may want to try that, too. Thanks for watching!
Great idea! I will definitely try that next time. I also love using my instant pot to pressure cook the nixtamal. A tip I learned from another chef (Rick Martinez) is to roast the pozole (after you cook them) for an added flavor to the posole. Soooo yummy and worth the extra step. I order my dried pozole (nixtamal) from Rancho Gordo - the best of the best that I have tried!!! Including any and all of their beans - you won't find a fresher picked bean - oh and their polenta is also out of this world!!! Look them up!!!
Hi Marcy, Merry Christmas! I’ve been enjoying your videos and I love the Bible verses and quotes you always have on your board!
I was thinking of some food I grew up with and you may be familiar with and maybe cook on your channel…stacked enchiladas with an egg on top, bunuellos, stuffed with beans or sprinkled with powdered sugar, tacos with hamburger and potatoes (evidently to make it stretch), and flour tortilla tacos, filled with the same meat and potato filling, fried with toothpicks to keep it together. We also ate tortillas with bologna and green Chile. Probably many other things that I can’t remember right now. Anyway, I wanted to let you know I enjoy your channel. The Lord bless you and keep you! -Numbers 6:24
Thank you so much! I love Numbers 6:24, especially now that I can sing it in Kari Jobe & Cody Carnes song.
I'm familiar with every food you mentioned and have shared many of those recipes. You'll have to check out my channel page and scroll through all my videos. I'm sure you'll find many foods you grew up with.
I was born and raised in New Mexico, and LOVE posole! So glad to find your recipes, as I have been away from that area for many years. We used to buy hominy in the cooler cases - along with vegetables etc. It was packaged in a liquid in thick plastic bags. The best I have found. Hard to even find canned hominy in northern states. Don Pancho's in Albuquerque was just like the one you went to, and my favorite. I dream of their sopapillas!
I just found your channel and it is so nice to see you cooking the way my mother did. I was raised in Albuquerque. No one has ever made Posole like I learned, but you do!! Thanks
Don't know if you remember me but I'm the guy in NorCal with the VW bus that wants to drive it down to Hatch on a chile run someday (still sitting in the garage...). Posole's one of our family's 'go-to's' for sure. We have it at least once a month for over 38 years now. First time I had it was at a friend of my parents apartment in Santa Fe when I was a little kid of 4 or 5. Loved it. I hadn't had it for years afterwards and one day on a whim decided to wing the recipe. I nailed it! I usually make it with chicken thighs but sometimes I do pork, or pork & chicken combined. I make blanco, verde, and rojo depending on my mood and what's in the pantry. You mentioned tamales. I just made red turkey tamales yesterday and still have a good 3 lbs. of masa left so using half the masa for bean & cheese tamales and the other half going out on a limb and making shrimp ones as well. As always, great video. Cheers!
I do remember and would love to see that VW bus rolling in to Hatch, myself, one day! You sound like a fantastic cook! You work with what you have, and you're not afraid to experiment. I made tamales on Thursday and had just a little masa leftover, so I took some chili beans that I had and put them in a small baking dish, topped them with shredded cheese and diced onion, then spread the leftover masa on top (I wet the spoon to make it more spreadable) and baked it for 40 minutes. It was delish! I love your idea of bean & cheese tamales and will definitely be trying that now. Thanks for the great comment!
Tamales would be my family's must have. Every year, since I've been born, we get together to help make them for the whole family. We make hundreds so it really is a team effort. I'm actually on my way today to help out. I've never made green chile pozole so I'm excited to try this recipe out.
How fun! Enjoy the tamalada! It doesn't seem like so much work when everyone is in on it and having a good time.
I so enjoy your lack of pretentiousness. Just like hanging out with someone who is happy to share a recipe. I know there is much more to it than that and you handle it very well.
Awe. You're so sweet! I'll need to read your comment again whenever I get those mean ones.
I just started a pot of green chile posole an hour ago very similar to yours and now find your video! I’m a native NM and we eat posole a few times throughout the year and during the holidays. I usually divide the package of frozen posole and make both a red chile and green chile pot both cooked in crockpots giving us both flavors of chile. It’s easy and always satisfying! Most often, homemade tortillas too. You’re great, Marcy!
Love it! Red AND green is the way to go! Thanks so much for watching & taking the time to comment.
My sister in law makes this every New Year’s Day and it’s wonderful. I never knew how it was made. Thank you so much. Looks delicious.
Thank YOU for watching! Sounds like you have a great sister-in-law.😊
Being from Albuquerque we traditionally use Pork ribs as well as the cubed pork. It adds a really savory flavor to the stew. Also we don’t add the Chile to the stew so the younger kids can enjoy it. Make a Chile sauce, red or green and the adults can add it when they get a bowl. Then we add cut green onions and cilantro to the bowl and enjoy! Making a big pot for Christmas morning!😂😂❤
Yummy, this is my favorite soup, I don't like cooked carrots, and this is one usually never has carrots in it. Carrots don't belong in this soup, but I have seen one person who says she puts carrots in every kind she makes. I'll be saving you recipe and make my own. Thank you for showing how easy it really is to make homemade soup from scratch.
I'm glad you liked this. I've never seen posole with carrots before, but I know some people put cabbage in it. We all have different tastes, which is the beauty of cooking. We can customize anything to our own liking.
Thanks for your support with your recipe
Bonuelos sprinkled with cinnamon and sugar and empanadas filled with pineapple or pumpkin. 😋
Also, I live near Hatch so your using the best chili but we use fresh green chili of course 😉
Hi Marcy Happy Holidays !I make this every year . Just a small batch for myself. Was a staple at my grans house. My Grampa always made home made egg nog with brandy. I wish I had paid more attention to all the wonderful food they made. They lived in Romerville NM . Thank you for all your beautiful cooking and have a very Happy Christmas.Blessings from Stanley NM P.S. Going to be eating a lot of Hatch Green Chile !!
Thanks so much for the comment. Sounds like you have lots of sweet memories of your grandpa in Romerville. Homemade egg nog sounds wonderful! You just gave me an idea! 💡Thanks for watching!❤
My daughter has a good receipe that she makes adding chicken and pork to hers... I've always made Albondigas, Cocido and home made Chicken soups for many years. My daughgters Posole is so delicious and now I'm craving it after seeing your video! 😁 I've posted on here before that my Grammita Eloisa was born in Puerto De Luna NM and I feel a strong connection there even though I've only visited NM once over 15 years ago... I really would like to go back more often.
Sounds like your holiday season is filled with lots of great food! And how nice that your daughter is a good cook, too. Thanks so much for watching and commenting.😊
Fantastic, we always enjoyed having this dish when in the 505 area during the Holidays!
Yes! It's pretty classic in the 505! 😉
Hi Marcy. Watched you for a few years. Live at the foot of the Sierras in the Mojave desert. I went to junior high and high school in Albuquerque. Our family loved Mexican food. But I fell hard for New Mexican. Still my favorite. Especially chile rellenos, posole, and sopapillas. The posole out here isn’t ringing my bell. I was just thinking of begging you to do NM posole. Now I get an early Christmas present. Thanks for the blessings too. Keep on inspiring us.
What a nice comment! Thanks so much. Glad my timing was perfect with the posole. Great minds think alike!
Ooooo this looks sooo good right about now. I think I may do mine in my slow cooker. I live in my rv and cooking on my stove takes to much propane but I’ve been saving your recipes. Thank you so much for your hard work. Blessings
Thank you Marcy for your beautiful food.
Im from Espanola NM.
But unfortunately I can't eat anything since February I have cancer haven't been able to eat only cheetos.
My heart breaks bcuz I love red and green chili and miss eating.
Lost over 200lbs I just wish I could eat.
But hopefully soon God willing...
Again every video me and my husband have seen I tell him as soon as I get better I'm gonna try that.
Thank you for making these beautiful videos.
Have a wonderful Christmas!
Cindy Baca Martinez from Espanola
Hi Cindy. I'm so sorry to hear you're battling cancer. Let me offer up a prayer:
Heavenly Father, I lift up Cindy to you right now and ask that you would bring health and healing to her body. Give her the strength she needs to get through those difficult days and give her the assurance that you are right there with her. Give Cindy's husband and the rest of her family members patience and wisdom to be an encouragement to her during this trial. Let her come out better for it in the end. I ask this in Jesus' name. Amen.🙏
I wish I could cook even just some broth for you to help give you a little more nourishment. Hang in there. You're not alone.
Thank you my sweetie for your beautiful prayer.
You made my day.
Again we love your food and I know the Lord will heal me and I'll be making those delicious recipes you inspired me to do.
Me and husband just love you..
Thank you again my beautiful friend
Love Cindy ❤️
I have to have tamales and biscochitos. I will definitely add your posole recipe this year. Looks so good! 🤗
Thanks for watching! Hope you have a Merry Christmas! 😊
I made this today. It is excellent.
Just wanted to say Thank you for your channel🙂 My Husband and I are missionaries in India and I really enjoy watching your videos and I get inspired to cook our native food because I watch your channel, when your far from home it’s a lifesaver to be able to have the comforts of home with us here😁
Thanks will try!!!
Thanks for watching!
Hi Marci just in time for this cold weather thank you from Barbara 😊
Yes! It will warm you up, for sure! Thanks for watching!
Can't wait to try it. thank you!
Hope you like it as much as we do! Thanks for watching.
I loved your bis-ko-chee-toes😊 recipe 😋 😂. My favorite as a child 👦 during Christmas!
That's awesome! And now I know where you're from.
@marcyinspired1442 Born and Raised. Absolutely love your channel ❤️
Keep up the great work!
Yummy 🥰🙏🌻
Thank you 😋
SoSo yum. I made this today…Kinna on the spicy side for some members of my family.
I added 6 cups of water, alittle too thin, I mixed cornmeal & water and added into the soup, simmered for 10+ minutes. It was perfect.
Love the taste ThankU kindly for the recipe.
So happy to hear you already tried it. If you're not used to eating chile, definitely get the mild one and use sparingly. Thanks for the comment.
I've always used red chili in my posole. Can't wait to try it with the green this holiday season!
Where do you post recipes? I love watching your videos & thank you for reminding me how to make many of my younger life favorites! My mom & granny taught me almost everything except how to remember all these "recipes" after losing my cookbooks 🤫🤭😂💖❤️🔥
Yum 🤗Looks Delicious!!!
Thank you for the recipe Marcy !!!
Going to share with family and friends 👍😁❤️
Thank you so much! I appreciate you commenting and sharing.😊
This looks delicious! I’m trying this tomorrow. It wouldn’t be Christmas for us without tamales and biscochos!
Wow! Looks delicious, you know I'll be trying your recipe. Feliz Navidad!
Igualmente. Hope you enjoy!
Mom was NM but also learned great Mexican cooking from Dad’s Mother, so she made Mexican style posole. I don’t remember what meat she used, but topped it with raw shredded cabbage, radish etc. I like hominy and I’m excited to try with hatch chile (vegan style)! Thx!
That's great when that happens. My middle sister is a phenomenal cook, and it was the same for her. She learned from both my mom and her mother-in-law. Hope you enjoy your vegan hominy.
Sounds good, but since I live in Colorado I will use Pueblo Chili Lol
That definitely works! Thanks for watching.
HaHa!
What foods do you consider a MUST during the holidays? Let me know in the comments. I'd love to hear about it.🌲🌲🌲
I would love to see your home! It’s beautiful I love home decor. ❤😊
I love home decor, too! Many of my furnishings are re-imagined thrift store finds. And when it comes to Christmas, I like making my own ornaments, too. Last year I shared a series of videos I called "The 12 Days of Vlogmas," and on Day 1 I showed the ornaments I made on my tree. Here's a link, if you're interested: th-cam.com/video/hnqo8K-Z_Cg/w-d-xo.htmlsi=BnZhYnmMxj1zzdFc
Looks delicious
Thanks! We love posole in this house.
Looks delicious 😋
Thanks! It really is.🤤
Looks so delicious 😋
Thanks! I hope you try it.
FROM ALBUQUERQUE
MARCY, have you ever put cilantro in your posole or vegetable beef stew? YUMMMMM!
I use the canned hominy liquid to make rice.
The whole thing looked good but the pooled didn't pop open like it should of. I really love to use the Bueno brand of posole
It was the first time I used this particular brand and it took a long time to cook. Bueno brand is definitely better.
I love all corn products, but for some reason, I didn't like hominy as a child. My mom would fix it and I didn't the texture...or...I don't know. Maybe as an adult I would like it.
No radishes ?
This may sound odd, but I had surgery and told to watch what I eat. Pork I was told not to have unless the fat is cut off from the pork.
What would you cook for the 7 fish dinner.
Menudo is other Christmas food