Anns Version Of Posole By The Shed Recipes

ANN'S VERSION OF POSOLE BY THE SHED

Ann's Version of Posole by the Shed image

This is my version of The Shed's famous posole. If you can't make it to Santa Fe, try this on a cold night. If you can get New Mexico's red chile flakes...that's the way you want to go! If not, I believe McCormick makes the red chile flakes. Don't forget the warm corn tortillas!

Provided by Miss Annie

Categories Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs pork, cubed into bite size chunks
2 (15 1/2 ounce) chicken stock
2 (15 1/2 ounce) cans hominy, undrained (I use one white, one yellow)
1 lime, juice of
1 large onion, chopped
2 tablespoons red chili pepper flakes (Chimayo is nice)
4 garlic cloves, minced
1/2 teaspoon oregano leaves, crushed

Steps:

Simmer the pork in chicken stock, until tender (about 35-40 minutes).
Add onions, chile flakes, garlic, oregano, and lime juice.
Cover and simmer on low for 30-35 minutes.
Serve with lime wedges.
Don't forget the warm corn tortillas.

ANN'S EASY POSOLE

Ann's Easy Posole image

This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.

Provided by Miss Annie

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans hominy, undrained (I use one yellow, one white)
2 teaspoons dried oregano leaves, crushed
1 teaspoon salt
1/2 teaspoon garlic powder
1 -2 tablespoon chili powder (preferably New Mexican red chile powder, or store bought chili powder)
1 onion, chopped
cooked chicken (shredded or cubed) (optional)
cooked pork (shredded or cubed) (optional)
cilantro, chopped (optional)

Steps:

Combine all ingredients in a large pan.
Bring to a boil over medium heat.
Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
May garnish with cilantro, if desired.
For Vegetarian omit the Chicken and the Pork.

LAND OF ENCHANTMENT POSOLE

Land of Enchantment Posole image

My family named this spicy soup after our state moniker, "New Mexico, Land of Enchantment." We usually make it around Christmas when we have lots of family over...and we never have leftovers. -Suzanne Caldwell Artesia, New Mexico

Provided by Taste of Home

Categories Dinner Lunch

Time 1h15m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chiles
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
Tortilla strips, optional

Steps:

In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. , Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.

Nutrition Facts : Calories 430 calories, Fat 29g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1266mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein.

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