The weather is cooling, seems to do this every year about this time.
Neighbors around here start comparing notes on the “signs”.
“My horses are getting fuzzy, winter coats coming in early. Going to be a cold one this winter.”
“My aspens are gold all over, last year they stayed green until October. Early winter I guess…”
“The monsoon season is running late this year, you know what that means?”
I resist the urge to act the part of wise old woman of the mountain. It has been years since I even looked at a Farmer’s Almanac. I do not what the average temperature is for this day and I can’t recall when we picked the last tomatoes last year.
I do know one thing though, we have a big pot of New Mexico Posole with green chili simmering.
And the guests up here on the mountain are asking if those fireplaces in the rooms work.
I suppose I might as well take my signs of the season where I find them.
Might just be an early frost this year, you never know.
Hacienda Dona Andrea de Santa Fe
Vegetarian Posole Stew
Serves 8-10
3 cloves garlic, crushed
1 onion, chopped
1/2 cup water
3 carrots, sliced
3 cups chicken broth
1 bag frozen Posole
15 ounce can petit diced tomatoes
4 oz chopped green chile
½ tsp cumin
2 tsp oregano
½ tsp thyme
NOTE: Brown Pork cubes and add to stew at very beginning if you want to make traditional
Put posole, broth and water into a saucepan. Simmer slowly until posole pops (about 1 hour).
Lightly sauté onion and garlic until begin to soften.
Add to stew.
Add remaining ingredients EXCEPT the Chili to stew, simmer for several hours, until posole is tender.
Add water as needed, and it will be needed.
In the remaining 30 minutes add Green Chlil
Add 1/2 tsp salt, or to taste and 1/4 tsp pepper, or to taste
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