Not really posole, but it’s in the same family. And the recipe I started with was a posole-like soup that people from northern New Mexico would recognize. Anyway, it’s been changed, but we like it.

Serves: 4-6

Time: 6-8 hours

Active Time: 30 minutes

Ingredients

• 1 C chicos
• 4 C chicken stock
• 1 Tbsp cooking oil or bacon grease
• 1 pound beef stew meat, cut into ½-¾ inch cubes
• ½ Tbsp ground ancho chile powder
• ½ Tbsp ground Chimayo chile powder
• ½ Tbsp onion powder
• Salt and black pepper
• 15oz can diced tomatoes
• 1 bag frozen peas and carrots mix

Directions

• Place chicos and chicken stock into a 4.5 quart crock pot.
• Cook on high for 1 hour, then low for 3 hours, stirring occasionally.
• Season beef with salt and pepper, and sprinkle with chile powders.
• Brown beef in a medium skillet with about a tablespoon of oil or bacon fat.
• Add beef, tomatoes, and onion powder to the crock pot.
• Deglaze skillet with a can of water, then add to the crock pot.
• Continue to cook on low for an hour or more.
• 1 hour before serving time, add peas and carrots and stir. Add salt to taste.
• Serve with sour cream, soft tortillas and maybe some cilantro or purslane.

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#recipe #soup #posole #stew

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