Best 3 Anns Version Of Posole By The Shed Recipes

Looking for a delectable and soulful recipe that brings the flavors of traditional Mexican cuisine to your table? Look no further than Ann's Version of Posole by the Shed. This authentic dish is sure to tantalize your taste buds and transport you to the heart of Mexico's culinary heritage. With its rich and flavorful broth, tender pork, and an array of colorful toppings, Ann's recipe promises an unforgettable dining experience. Simple to prepare and packed with bold flavors, this posole will become a staple in your kitchen and a favorite among family and friends. So gather your ingredients and embark on a culinary journey to savor the taste of Ann's Version of Posole by the Shed.

Let's cook with our 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.

Tips for Making Ann's Version of Pozole:

Use Fresh Ingredients: The fresher the ingredients, the better your pozole will taste. Use fresh hominy, vegetables, and herbs for the best flavor.
Soak the Hominy Overnight: This will help to soften the hominy and make it more digestible. If you don't have time to soak the hominy overnight, you can quick-soak it by boiling it for about 30 minutes.
Use a Variety of Meats: Ann's version of pozole uses both pork and chicken, but you can use any type of meat you like. Beef, lamb, or turkey would all be good choices.
Don't Overcook the Meat: The meat should be cooked until it is tender, but not tough. Overcooked meat will make your pozole chewy.
Use a Good Broth: The broth is the base of your pozole, so it's important to use a good one. You can use a homemade broth or a store-bought broth. If you're using a store-bought broth, look for one that is low in sodium.
Season to Taste: Pozole should be flavorful, but not too spicy. Season it to taste with salt, pepper, cumin, and chili powder.
Serve with Toppings: Pozole is traditionally served with a variety of toppings, such as shredded cabbage, diced avocado, chopped cilantro, sour cream, and lime wedges. You can also serve it with tortillas or chips.

Conclusion:

Ann's version of pozole is a delicious and easy-to-make stew that is perfect for a cold night. It's hearty and filling, and the variety of meats and vegetables make it a great way to get your daily dose of nutrients. So next time you're looking for a comforting and flavorful meal, give Ann's version of pozole a try.