Forktionary

Ann's Version Of Posole By The Shed Recipe

Craving the magic of The Shed's famous posole but can't make it to Santa Fe? This recipe brings the taste of New Mexico right to your kitchen! Warm yourself on a chilly evening with this hearty and flavorful pork posole. For an authentic taste, seek out New Mexico red chile flakes – they're incredible! McCormick's is a great alternative if you can't find them. Don't forget the fluffy, warm corn tortillas for the perfect finishing touch!

Prep Time 20 mins
Cook Time 80 mins
Calories 422.1 kcal
Protein 79g
Rating 5.0 (1 Reviews)
Ann's Version Of Posole By The Shed 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ann's Version Of Posole By The Shed

  • 1 (2 1/2-3 lb) pork butt, bone-in, cut into 1 1/2 inch cubes
  • 6 cups chicken broth
  • 2 (15 ounce) cans hominy, drained and rinsed
  • 1/4 cup fresh lime juice
  • 1 large onion, chopped
  • 1 teaspoon red chile flakes
  • 6 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon cumin powder
  • 1/4 cup mild red chile powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 bay leaves
  • 1/2 cup fresh cilantro, chopped
  • Warm corn tortillas
  • Shredded lettuce
  • Diced onion
  • Radishes
  • Sour cream or crema fresca

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How to Make Ann's Version Of Posole By The Shed

  1. In a large pot or Dutch oven, brown the pork shoulder over medium-high heat. Remove the pork and set aside.
  2. Add the onion, garlic, and cumin to the pot and sauté until softened, about 5 minutes.
  3. Stir in the red chile flakes, oregano, and salt. Cook for 1 minute more.
  4. Return the pork to the pot. Add the hominy, broth, and bay leaves.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork is very tender.
  6. Shred the pork with two forks and return it to the pot.
  7. Stir in the lime juice and cilantro.
  8. Taste and adjust seasoning as needed. Add more chile flakes for extra heat!
  9. Serve hot with warm corn tortillas. Top with your favorite toppings like shredded lettuce, diced onion, radishes, and a dollop of sour cream or crema fresca.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

25g

Fat

23g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes The Americas American Mexican Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Pork Vegetables American Southwestern United States Tex Mex Easy Stove Top Dietary Spicy Low Sodium Low Saturated Fat Low Calorie Comfort Food Low Carb Inexpensive Low In Something Meat Corn Onions Taste Mood To Go Camping Equipment 4 Hours Or Less