Ann's Version of Posole by the Shed

“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!”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 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
  • 12 teaspoon oregano leaves, crushed

Directions

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

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