Reply #34: I don't actually have a recipe

[Warpy]

I just load soaked beans (kidney, pinto, Anasazi) and dried posole into the crock pot with onion, garlic, clean out the fridge veggies, cumin, oregano, and half a cup of chile powder and let it go overnight. The next day I either thicken it with cornmeal or just mash some of the beans. I usually serve it over rice or sometimes eat it right out of a bowl garnished with cheese, sour cream, scallions, avocado, or whatever.

Note that New Mexican chile powder is not the stuff you get in the little jars at the supermarket. You can order the real thing online by the pound or, if you're really ambitious, you can get dried red chiles, seed them, toast them, and buzz them in a blender with a little water to get the same effect.