New Mexico-Style Posole
- Yield 10 to 12 servings
- 3 tablespoons vegetable oil
- 3 pounds boneless pork, cubed
- 2 medium white onions, chopped
- 3 cloves garlic, minced
- 4 15 ounce cans white or yellow hominy, drained
- 4 to 5 cups 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
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 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, 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.