THE NAVAJO FLAVOR KIT

 


This month, we’ve partnered up with award-winning head chef of the Smithsonian’s National Museum of the American Indians, Freddie Bitsoie, for a taste of Navajo cuisine.

The star of this month’s kit is a deeply flavorful and spicy New Mexican posole, perfect for January. Made with hominy, large kernels of puffed white corn (posole just means “dried corn” and hominy means “cooked posole”), for body and traditionally made with pork shoulder for flavor. RawSpiceBar’s freshly ground chile powder blend of New Mexican, Ancho, Arbol and Guajillo chiles provide fruity, peppery depth with a bit of heat.


The beauty of this dish is the ability to swap in vegetables, chicken or beef for pork and garbanzo beans for the hominy (if you can’t find it locally) to suit your tastes. We’ve also included our sumac based Za’atar, for spreading onto flatbread with olive oil or using for a healthy, unique twist on roasted cauliflower or other winter veggies. Enjoy!

 

THE NAVAJO FLAVORS

GROUND RED CHILES
CUMIN OREGANO RUB
SUMAC ZA'ATAR
GROUND RED CHILES
New Mexican, Guajillo, Arbol, Ancho Chiles

 

CUMIN & OREGANO RUB
Cumin, oregano, coriander, black peppercorns

 

SUMAC ZA’ATAR
Toasted white sesame seeds, sumac, thyme, black peppercorns

 

THE NAVAJO RECIPES



NEW MEXICAN POSOLE
Ground Red Chiles, Cumin & Oregano Rub
SUMAC ZA’ATAR FLATBREADS
Sumac Za’atar
 


VEGETARIAN NEW MEXICAN POSOLE
Ground Red Chiles, Cumin & Oregano Rub
SUMAC ZA’ATAR WHOLE ROASTED CAULIFLOWER
Sumac Za’atar

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