Ann's Version of Posole by the Shed |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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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! 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 |
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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