Book your trip to Albuquerque, N.M. before 12/31 and receive a $25 per night credit

Albuquerque, New Mexico is the largest city in beautiful New Mexico. It has great history, culture, and cuisine, among other things. It has also been proclaimed the Ballooning Capital of the World and offers breath taking hot air balloon rides above the beautiful city.

In an effort to showcase its fine city, the Albuquerque Convention & Visitors Bureau has announced this offer: simply book your group by December 31, 2013 and receive up to $25 per room night to be credited back to your group’s bottom line. Contact the POTHOS travel team for additional details.

To get a taste of New Mexico’s fine cuisine, give this delicious Pork & Red Chile Tamales recipe a try:

 Ingredients:

• 2 1/2 pounds boneless pork butt, trimmed of excess fat
• 6 cloves garlic, peeled
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 teaspoon salt
• Water
• 4 cups red chile sauce
• About 2 pounds of masa
• At least 36 softened corn husks, plus 36 strips for tying

Directions:
Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves, and salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours.

Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about 1/2 cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale; repeat with the remaining ingredients and husks.

Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce.

Makes about 24 tamales.