Church Street Café serves Christmas Eve dinner, but you’ll need to make a reservation in October. “If you see balloons, then it’s time to make a reservation,” owner Marie Coleman says, referencing the Albuquerque International Balloon Fiesta. Thankfully, the green chile posole is on the menu year-round (2111 Church St. NW, Albuquerque, 505-247-8522).

  • 1 pound pork loin, cut to bite size
  • 10 cups water
  • 1 pound of dried posole corn
  • 1 medium to large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon oregano
  • 2 cups green chile
  • 1 tablespoon salt

Makes 8–12 cups

  1. Rinse posole corn until water runs clear; drain.
  2. Place posole, pork, and 10 cups water in large stewing pot. Bring to a boil over high heat. Reduce heat to low and simmer for 3 hours.
  3. Add remaining ingredients and additional water, if needed, and continue to simmer for another 2 hours or until posole kernels burst and are soft but not falling apart.
  4. Serve warm with tortillas and butter.

MARIE'S TIP: Posole and pork may be cooked in a pressure cooker for 45 minutes on medium heat. Posole stew freezes well.