New Mexico-Style Posole Recipe
New Mexico-Style Posole
This recipe came from one of the inserts in our local paper. It looked so good that we just had to give it a try and now has become a favorite with the entire family.
SERVINGS: 10
CATEGORY: Main Dishes
METHOD: Stove Top
TIME: Prep: 20 min. Cook: 240 min.
Ingredients:
- 3 tbsp veg. oil
- 3 lbs boneless pork cubed
- 3 cloves garlic minced
- 2 med onions chopped
- 4 (15 oz) cans white or yellow hominy drained.
- 4 to 5 cups of water
- 2 (4 oz.) cans diced green chilies undrained
- 1 (10 oz.) can red enchilada sauce mild or hot
- 1 (16 oz.) can diced tomatoes with green chilies (Rotel)
- 1 (14 oz.) can taco sauce
- 1 bay leaf - I always omit
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp oregano
Directions:
Heat oil in a 6-quart stockpot, add pork, onions and garlic and cook until pork is browned. Drain excess grease.
Add hominy and 4 cups water. Add chilies, enchilada sauce, tomatoes, taco sauce, salt, pepper, and oregano, and cook over low to med. heat about 2 hours, stirring occasionally. After 2 hours, add remaining 1 cup water if needed. Adjust seasonings if desired,(I added more cumin ) and simmer 2 to 3 hours longer.
Serve hot with corn chips, warm flour tortillas or corn bread. Try a lean cut of pork, like center-cut loin, to reduce the fat.