Anns Version Of Posole By The Shed Recipes

CLASSIC POSOLE

Steps:

• For pork:
• Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
• Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
• For posole:
• Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
• Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

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.

QUICK CHICKEN POSOLE

Steps:

• Mix the chile powder, cumin, paprika, oregano, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Pat the chicken dry and season generously with the spice mixture.
• In a heavy-duty 5-quart pot, heat the oil over medium-high heat. Add the chicken and brown well on both sides, 3 to 4 minutes per side. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the hominy and chicken broth and bring to a boil. Turn the heat down, cover, and simmer until the chicken is cooked through, about 10 minutes.
• Remove the chicken and shred it or cut it into chunks. Return it to the pot, stir in the cilantro, and season to taste with salt. Divide the posole among bowls and top with the garnishes and additional cilantro. Serve with the lime wedges.

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.

TWO CORN CHICKEN POSOLE

Steps:

• Combine all ingredients except chicken in a 6 or 7-qt. slow cooker. Add chicken and push down to submerge. Cover and cook 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
• Remove chicken and shred with forks. Add chicken back to stew.
• Serve stew in bowls with toppings, as desired.