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Over the years, we have found many delicious recipes using our Great Harvest breads or complementing them. Here's another of our favorites for you to try (or to prepare again).


Mexican Posole 
Add a taste of New Mexico to your Old Mexico celebration. Savor our Great Harvest RED CHILE PIÑON CORNBREAD, a rich, round cornbread with the flavorful combination of piñon and red chile. Serve with traditional Mexican posole. Try this recipe:

(Five to six hearty servings)

2 1/2 lbs. Pork shoulder
1 Large can white hominy
6 Dried red chiles
Oregano to taste (we like lots)
1/2 Clove garlic
1 tbs. Olive oil
Salt and fresh cracked black pepper to taste

Cut pork into bite sized pieces. Heat olive oil in large stock pot. Sear pork and season with salt and black pepper. Add enough water to cover the pork and simmer.

Slice open the dried chiles and remove all seeds and veins (If you want it spicier, leave in the seeds and veins). In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min., put chiles in blender, water and all, add one clove of garlic and 1 tsp oregano. Blend until smooth consistency.

Add the chile paste to the simmering pork. Then add the hominy, including the water from the can. If necessary add water to desired consistency. Salt and pepper to taste. Simmer until pork is tender and juicy and broth has thickened slightly.

Cooking Time: 1.5 hours or until tender and thick

Serving Suggestions
Chopped onion and cabbage can be added when serving the dish. Also, lime, radishes slices and tortillas are often served.