Ann’s Version of Posole by the Shed

The scent of red chile always transports me back to my college days, backpacking through New Mexico. One particularly frigid evening, after a long day of hiking near Santa Fe, we stumbled upon The Shed. Stepping inside was like entering a warm, vibrant hug. The air buzzed with happy chatter and the rich aroma of spices. I remember huddling around a steaming bowl of their posole, the earthy flavors and gentle heat chasing away the chill. It was more than just a meal; it was a memory etched in my soul, a taste of pure New Mexican comfort.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Generally Gluten-Free (check hominy and stock labels), Dairy-Free

Ingredients

• 1 ½ lbs pork, cubed into bite-sized chunks
• 2 (15 ½ ounce) cans chicken stock
• 2 (15 ½ 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
• ½ teaspoon oregano leaves, crushed

Equipment Needed

• Large pot or Dutch oven
• Measuring spoons and cups
• Knife and cutting board

Instructions

1. In a large pot or Dutch oven, combine the pork and chicken stock.
2. Bring the mixture to a simmer over medium heat.
3. Continue to simmer the pork in the chicken stock until it is tender, which should take approximately 35-40 minutes. Check the pork for doneness by piercing it with a fork; it should be easily pierced and pull apart slightly.
4. Add the chopped onion, red chili pepper flakes, minced garlic, crushed oregano, and lime juice to the pot.
5. Stir well to combine all the ingredients.
6. Add the hominy (undrained) to the pot. Since you’re using one can of white and one can of yellow, you will achieve a richer texture and visual appeal.
7. Cover the pot and reduce the heat to low. Allow the posole to simmer gently for another 30-35 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.
8. After simmering, taste the posole and adjust the seasoning as needed. You might want to add a pinch of salt or an extra squeeze of lime juice to brighten the flavors.
9. Serve hot with lime wedges and warm corn tortillas.

Expert Tips & Tricks

• Spice it up: For extra heat, add a pinch of cayenne pepper along with the red chile flakes. Be careful, though, as a little goes a long way!
• Pork perfection: For a richer flavor, brown the pork in a little oil before simmering it in the chicken stock. This adds depth to the broth.
• Make ahead: Posole tastes even better the next day, as the flavors have more time to meld together. You can make it a day ahead of time and simply reheat it before serving.
• Chile Flake Variety: As the original recipe notes, Chimayo red chile flakes are an excellent choice if you can find them. Their fruity, earthy flavor really elevates the dish. If not, a good quality brand like McCormick will work just fine. The important thing is to use red chile flakes, not a generic chili powder blend.
• Simmer, Don’t Boil: Be sure to keep the posole at a simmer, not a boil, during both cooking stages. Boiling can toughen the pork and cause the broth to become cloudy.
• Undrained Hominy: The recipe specifies to add the hominy “undrained.” This adds the starchiness of the canning liquid to the broth, which helps to thicken the posole slightly and adds a pleasant, subtle sweetness. Don’t rinse the hominy!

Serving & Storage Suggestions

Serve Ann’s Posole piping hot in individual bowls. Garnish each serving with a wedge of fresh lime for squeezing. Warm corn tortillas are a must for soaking up all that delicious broth. A dollop of sour cream or Mexican crema adds a nice cooling contrast to the spice.

Leftover posole can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage (up to 2-3 months). To reheat, simply simmer it on the stovetop or microwave it until heated through. If frozen, thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	422 kcal	N/A
Fat	14.5g	22%
Saturated Fat	4.6g	23%
Cholesterol	101.9mg	33%
Sodium	611.3mg	25%
Carbohydrate	31.3g	10%
Fiber	5g	20%
Sugars	6.4g	N/A
Protein	39.8g	79%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Posole: Substitute the pork with 1.5 lbs of diced butternut squash or sweet potatoes. Use vegetable broth instead of chicken stock. You can also add black beans or pinto beans for extra protein.
• Chicken Posole: Replace the pork with an equal amount of chicken thighs or shredded cooked chicken. Adjust cooking time accordingly.
• Spicier Posole: Add a chopped jalapeño or serrano pepper to the pot along with the other vegetables. You can also use a spicier variety of red chile flakes.
• Green Chile Posole: Instead of red chile flakes, use roasted green chiles (fresh or canned). Add them to the pot along with the other vegetables.
• Toppings Galore: Offer a variety of toppings for people to customize their posole. Some popular options include shredded cabbage, chopped cilantro, diced avocado, thinly sliced radishes, and crumbled queso fresco.

FAQs (Frequently Asked Questions)

Q: Can I use dried hominy instead of canned?
A: Yes, but you’ll need to soak and cook the dried hominy according to package directions before adding it to the posole. This will significantly increase the cooking time.

Q: What if I can’t find Chimayo red chile flakes?
A: Any good quality red chile flakes will work. Look for a brand that is made from pure red chiles, not a chili powder blend. McCormick’s red chile flakes are a good alternative.

Q: Can I make this in a slow cooker?
A: Yes, you can. Brown the pork first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Is posole supposed to be thick or soupy?
A: The consistency of posole can vary depending on personal preference. This recipe leans towards a slightly thicker consistency due to the undrained hominy. If you prefer a soupier posole, add more chicken stock.

Q: Can I freeze this posole?
A: Absolutely! Posole freezes very well. Just be sure to cool it completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Final Thoughts

Ann’s version of Posole by the Shed is more than just a recipe; it’s an invitation to experience the warmth and comfort of New Mexican cuisine in your own home. Whether you’re a seasoned cook or just starting out, I encourage you to give this recipe a try. The combination of tender pork, earthy spices, and hearty hominy is sure to delight your taste buds and transport you to a cozy corner of Santa Fe. So gather your ingredients, put on some music, and get ready to create a truly memorable meal! And please, don’t hesitate to share your own variations and experiences with me – I’d love to hear how you make this recipe your own. Pair it with a crisp Mexican beer for the full experience.