‘Here is the classic version of posole as prepared in northern New Mexico. Serving the chile caribe as a side dish instead of mixing it with the posole allows guests to adjust the heat to their own taste. ‘

Ingredients

polsole corn, pork lion, garlic, onion, water

Instructions

Posole is corn that has been treated with lime to remove the outer shell of the kernel. In the South, it’s called hominy corn. Here is the classic version of Southwestern posole as prepared in northern New Mexico.

The Posole:

• 2 dried red New Mexican chiles, stems and seeds removed (Chimayó preferred)

• 8 ounces frozen posole corn or dry posole corn that has been soaked in water overnight

• 1 teaspoon garlic powder

• 1 medium onion, chopped

• 6 cups water

• 1 pound pork loin, cut in ½-inch cubes

Combine all the ingredients in a large pot except the pork and boil at medium heat for about 3 hours or until the posole is tender, adding more water if necessary.

Add the pork and continue cooking for ½ hour, or until the pork is tender but not falling apart. The result should resemble a soup more than a stew.

The Chile Caribe:

• 6 dried red New Mexican chiles, stems and seeds removed (Chimayó preferred)

• 1 teaspoon garlic powder

In a large pot, boil the chile pods in two quarts of water for 15 minutes. Remove the pods, combine with the garlic powder, and puree in a blender. Transfer to a serving bowl and allow to cool.

Note: For really hot chile caribe, add dried red chile piquins, cayenne chiles, or chiles de arbol to the New Mexican pods.

The posole should be served in soup bowls accompanied by warm flour tortillas. Three bowls of garnishes should be provided: the chile caribe, freshly minced cilantro, and freshly chopped onion. Each guest can then adjust the pungency of the posole according to individual taste.

Yield : 4 servings

Heat Scale: Medium, but varies according to the amount of chile caribe added.

From Michael Castleman’s The Healing Herbs, this is an alternative to menthol or other warming oils designed to help bruising.

Ingredients

• 1 cup vegetable oil, warmed
• 1/2 teaspoon cayenne powder

Instructions

Mix the cayenne into the oil. One day after the initial injury, (the first day apply ice), gently rub the oil onto the affected area several times a day until the bruise clears. However, make sure you do not apply this to an area with broken skin.

Dr. J. Michael Queen swears by this remedy’s astringent, mucous-reducing and general stimulating qualities. Use this regularly as a tonic for general health, or specifically to treat cold symptoms.

Ingredients

• 1 inch-long piece of ginger root
• 1 1/4 cups very hot (not boiling) water
• 1 round tablespoon lavender flower
• Frozen lemonade concentrate, to taste
• 1/4 teaspoon cayenne

Instructions

Mash the ginger root in a garlic press, then place the juice and pulp into a small glass bowl. Add the hot water and lavender, and steep for 3 to 5 minutes. Strain the liquid into a cup, then add the lemonade concentrate and cayenne. Drink the entire mixture.

This soup is an adaptation from Dr. Ziment’s own chicken soup recipe, which first appeared in Health Magazine in February 1992.

Ingredients

• 1 head of garlic, separated and peeled
• 1 4-pound stewing chicken
• 2 onions, cut in half
• 4 celery stalks, diced along with the leaves
• 4 carrots, diced
• 3 parsnips, diced
• 3 quarts water
• 1 teaspoon hot curry powder
• 1 teaspoon black pepper
• 1/2 to 1 teaspoon cayenne powder, or more to taste
• 1 teaspoon dried basil
• 6 sprigs cilantro, minced
• 5 sprigs parsley, minced
• Salt to taste

Instructions

Place the garlic cloves and the whole chicken and half of the vegetables in a stockpot. Add 3 quarts of water and the spices, and bring to a boil. Reduce the heat and simmer, uncovered for 2 hours.

Skim the fat off the top of the soup and strain. Remove the chicken and refrigerate for later use (in salads, casseroles or your other favorite chicken dishes).

Add the remaining vegetables to the broth. Simmer for another 10 minutes and serve.