This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.
These are very popular appetizers New Mexico and are served at just about every holiday party. A number of fillings can be used, but green chile cream cheese is by far the most favored. This is an all-purpose filling that goes well on crackers, as a dip with chips or vegetable crudities, as well as on tortillas. For those watching their fat intake, substitute light cream cheese or Neufchatel cheese. It is important to tightly roll and refrigerate the rolls or they won’t stay together after they are sliced.