Lubbock, Texas had quite the Snow Day yesterday. In typical Lubbock fashion, it was a balmy 70 degrees on Sunday afternoon as we drove in from a weekend in Tatum (I’ll save that story for tomorrow’s post!). About 4:30 as I was playing in the backyard with the boys, the cloud began to blow in. The temperature began to drop. The weather stations were sending out Blizzard warnings. But nothing seemed to be happening. I woke up at 4:30, and I peeked out the blinds. I could see snow. Around 6:30 the emergency alert calls from the University the boys’ schools came in. So I went back to sleep. I woke up to the excited giggles of two little boys who had looked out the window to see four inches of snow. It kept coming down throughout the day, the wind howling. Brown outs we’ve seen in Lubbock, but this was my first white out. And as is the norm for us, we failed to wait until the wind quit blowing to go play in the brilliant white stuff – we went out mid “blizzard” to the front yard to play. We watched as car after car got stuck in the street by the park, Brian helping dig several out. Later in the day we would see a firetruck get stuck and watch as the entire neighborhood pitched in to dig it out.
Needless to say, it was quite the Snow Day. One topped off by our favorite cold weather New Mexico dish – Posole! Aren’t you jealous? Here’s the recipe…I hope you can smell it already! (All credit for this recipe goes to my mother in law, Ouida!)
1 pound pork loin roast
4-5 of the 30 oz cans of hominy
1 large can diced tomatoes (the size of 2 soup cans)
1 pint container frozen red chile sauce, thawed
1-2 cloves garlic, minced
Salt to taste (I use garlic salt)
Cut the pork into cubes; cook in the pressure cooker for about an hour.
Put all the ingredients (including the liquid from the hominy) into a large soup pot…and I mean LARGE!
Simmer for at least 1/2 an hour, the longer the better.