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The Shed Posole

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By The Shed Restaurant

Posted July 23rd, 2007

This article is reprinted with permission from The New Southwest Cookbook: Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado, by Carolyn Niethammer, (2005, Rio Nuevo)

The New Southwest Cookbook: Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado

Servings:	8
Author Notes:	Santa Fe locals and tourists alike have been flocking to The Shed since 1953, when it opened in a charming hacienda that dates back to 1692. The lovely patio in front provides a pleasant place to rest and is a buffer from busy Palace Avenue, Posole, a hearty corn and pork stew, is a traditional winter holiday dish in New Mexico, but the Carswell family, which runs The Shed, found it to be so popular, they added it to their regular menu. This recipe calls for dried hominy, but if you buy partially cooked hominy, usually found in the butcher section of the grocery store, you can skip the soaking and the cooking time will be shorter.
Ingredients:	2 cups dry hominy 8 cups water, plus more for cooking 4 dried Anaheim chile pods 1 pound lean pork shoulder, cut into several large chunks juice of 1 lime 3 cloves garlic, minced 1/4 teaspoon oregano 3 teaspoons salt Optional Garnishes: chopped cilantro, thinly sliced radishes lime wedges dried oregano red Chile sauce
Instructions:	In a medium bowl, place the hominy and 8 cups water. Soak overnight. If weather is hot, refrigerate. Drain the water and set hominy aside. If using partially cooked or other prepared hominy, follow package directions. Break the Chile pods into small pieces and discard the seeds. In a large heavy pot, combine the pork, hominy, lime juice, and Chile pods. Add enough water just to cover the ingredients. Bring to a boil, then cover and turn heat down to low. Simmer for 3 hours, or until the hominy pops open. Add more water as needed, always keeping the ingredients covered. Stir occasionally. Remove the pork, shred it, and return it to the pot. Add garlic, oregano, and salt. Simmer, covered, for 30 minutes more. Serve in large bowls. This dish can be accompanied by small condiment dishes of chopped cilantro, thinly sliced radishes, lime wedges, oregano, red Chile sauce.