Pozole

New Mexican red chile posole Hominy and pork simmered into a stew and combined with chile, most often red, though green turns up too. In New Mexico it belongs to the holidays: posole is one of the state's most important Christmas traditions, and it is almost always served at feast days in the pueblos. It works as a full bowl or as a side next to enchiladas. Cooks should look for dried New Mexico red chile pods to make the sauce; the pork and hominy are only as good as the chile around them.