by Megan Winfrey

One reason (of many) that I love living in Texas is all of the Mexican traditions and influences that filter across the border. Tamales were always a big part of the holidays growing up, and although I've yet to attempt making them myself, I love supporting the families that make them each year in the traditional way. I try to have a few dozen stowed away in the freezer by mid-December, making Christmas Eve dinner a total breeze. All I have to do is make the posole. Homemade tamales and posole is a traditional New Mexican holiday meal, and such a heart-warming way to celebrate and feast with family and friends. Here's to ya'll, everyone at JBG, holiday traditions, and a hopeful, healthy 2017!

Green Pork Posole

• 2 cans white corn hominy
• 2 tsp. olive oil
• 8 oz. boneless pork loin, cubed
• 1 cup onion, chopped
• 2 tsp. dried oregano
• 1 tsp. salt
• 3 garlic cloves, minced
• 1 bay leaf
• 3 cups water
• 5 cups chicken stock
• 2 dried New Mexican chiles
• 2 cups cabbage, shredded
• 1/3 cup green onions, chopped
• lime wedges

Heat oil in a pan over medium high. Add the pork and cook for about 5 minutes, until brown on all sides. Add onion and cook another 2 minutes. Add oregano, salt, garlic, and bay leaf - cook for another minute. Add the hominy, water, and broth and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add chiles and simmer for another 30 minutes, stirring occasionally. Discard the chiles and bay leaf and ladle soup into large bowls. Garnish with cabbage and green onions and finish it off with a squeeze of fresh lime juice. Enjoy with homemade pork tamales!