Anns Version Of Posole By The Shed Food

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

ANN'S VERSION OF POSOLE BY THE SHED

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.

CASA CHIMAYO RED POSOLE

Steps:

• You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
• For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
• Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
• For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
• Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
• For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
• Serve in a bowl and place the garnishes on the table so that each person fixes their own.

ANN'S EASY POSOLE

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.