New Mexico-Style Posole

  • Yield: 10 to 12 servings


3tablespoons vegetable oil
3pounds boneless pork, cubed
2 medium white onions, chopped
3 cloves garlic, minced
4 15 ounce cans white or yellow hominy, drained
4 to 5cups water
2 4 ounce cans diced green chilies, undrained
1 10 ounce can red enchilada sauce, mild or hot
1 16 ounce can diced tomatoes with green chilies
1 4 ounce can taco sauce
1 bay leaf
1teaspoon salt
1teaspoon cumin
1/2teaspoon black pepper
1/2teaspoon oregano


  1. Heat oil in a 6-quart stockpot, add pork, onions and garlic, and cook until pork is browned.  Drain excess grease.
  2. Add hominy and 4 cups water.  Add chilies, enchilada sauce, tomatoes, bay leaf, salt, cumin, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally.  After 2 hours, add remaining 1 cup water if needed.  Adjust seasonings if desired, and simmer 2 to 3 hours longer.

Tips from Our Test Kitchen: Serve hot with corn chips, warm flour tortillas or cornbread.  Try a lean cut of pork, like center-cut loin, to reduce the fat.

Recipe by Wanda Taylor, Truth or Consequences, N.M.

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