In our house, Christmas Eve dinner is posole. This year I set aside a batch and let it cook without chile, since there’s a little diner at the table. Another new addition this year are baked and fried masa cakes, which you break up and put in the soup to soak up the flavor. Squeeze a little lime, sprinkle some toasted oregano, spoon a few diced white onions, and drop in a little avocado and it’s almost like being in New Mexico…
A Pun Involving Travel 
From a fellow New Mexican, hi. We had pozole for new years. Tonight I freaked out my LA neighbors went with luminarias.
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Shelley loves posole when it’s not too salty, and asks very kindly if you could please save her some.
Where do you get the corn?
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For this batch I used canned Goya hominy, but I rinsed and soaked it to pull out most of the salt.
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