Police say an Albuquerque man wanted his mother's traditional New Mexican soup so much he broke into her home and stole it.
The Albuquerque Journal reports that 23-year-old Jonathan Ray was arrested recently after he ignored his mother's orders to stay away from her posole and ran off with the holiday dish.
According to a criminal complaint, Ray sent his mom a text message saying he wanted some of her posole but she told him no.
The complaint says the mother later found her gate and garage broken and a pot of the posole missing.
“She stated that she did want to press the burglary charge due to the fact that he did not have her permission to enter her home and take the pot of posole,” the officer wrote in his report..
Ray was arrested on a residential burglary charge. Court records didn't list an attorney for Ray.
You don't have to steal it. Perre Coleman Magness of the The Runaway Spoon blog, offers this recipe for making the traditional Mexican Christmas soup.
Posole (Mexican Chicken and Hominy Soup)
When I make stock and want to include the meat in the finished dish, I use chicken pieces instead of a whole bird because you end up with more meat. You’ll have some leftover, which is never a bad thing.
3 bone-in, skin on chicken breasts
4 bone-in, skin-on chicken thighs
3 ounces salt pork
1 large white onion, cut in half
3 celery sticks, cut in half
2 carrots, cut in half
1 jalapeno pepper
1 red pepper, like Fresno
1 head garlic, cloves separated
7 – 8 stems cilantro
2 limes, cut in half
1 (30-ounce) can white hominy
Finely diced radishes
Finely diced red onion (I soak the diced onions in water about 30 minutes to take away the bite)
Crumbled queso fresco cheese
Crispy fried tortilla strips or crushed chips
1. Place the chicken pieces, pork and vegetables, cilantro and lime in a large (at least 7-quart) Dutch oven or stock pot. Add 12 cups of water. Bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock.
2. Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid.
3. When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands.
4. You can make the stock up to two days ahead. Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge.
5. When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30 minutes until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through.
6. Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl.
7. Serve with the beautiful array of toppings for everyone to add as they please.