On Saturday, October 20, 2007, the Sembrando Semillas team gathered in Chamisal to learn how to make posole from blue corn. This workshop was led by our mentor Maximiliano Garcia with great support from his family. The workshop was attended by Taos’ RJ Chavez, Karen Mirabal, as well as Questa’s Andrew, Samantha, Jordan, and Lauren Mascareñas. Penasco Semillas included Toribio Garcia, Michael Fresquez, Juan Felipe Roybal, Adam & Eric Casados, and Donne, Augustine, & Ignacio Gonzales.
We learned about the entire process of making posole, starting with the planting and harvesting of blue corn last year. The workshop consisted of desgranando el maiz, aigriandolo, lavandolo, and boiling the corn with cal (slake lime) until it turned orange and the seed shell started coming off. It then had to be rinsed several times to remove the cal. At that point it was frozen or could also be dried for later use. Posole, like chicos, is a fundamental food in northern New Mexico culture so having this knowledge is important. You will be able to hear about this workshop on the November edition of “¡Que Vivan las Acequias!”