Posole is whole hominy, and in New Mexico it is cooked with pork into a thick stew. The first time you taste it, you may be unimpressed. The second time, well, you think that perhaps another helping would go down well. The third time—you’re hooked. Like the rest of us, you won’t think that Christmas Eve or a feast day of any kind is complete without a big bowl of steaming posole. Richard C. Sandoval, who grew up in NambÉ, prepares his holiday posole this way. Richard uses frozen posole, but if you can’t find that, perhaps you can find dried posole. Failing that, you might make do with canned hominy, which, of course, won’t need to cook as long as the other varieties. But, as Richard points out, it won’t taste as good, either!

Rinse posole well. Put posole, oregano, and chile pods in a large pot. Add cold water to about 2 inches above the corn. Heat to a boil and cook for 20 minutes. Add the meat, reduce heat, and simmer for about 3 hours, until meat is cooked and kernels are soft but not mushy. (You might need less time at lower altitudes than Santa Fe’s.) Stir frequently and add water as needed. Salt to taste at end. Serve in bowls and pass the chile sauce. Or use as an accompaniment to a dinner of enchiladas, tamales, frijoles, and chiles rellenos.