You are here: Home » Recipes » New Mexico-Style Posole New Mexico-Style Posole Recipe by American Profile Yield 10 to 12 servings A spicy, Mexican dish made with pork, enchilada sauce, and green chilies PrintEmail Ingredients 3 tablespoons vegetable oil3 pounds boneless pork, cubed2 medium white onions, chopped3 cloves garlic, minced4 15 ounce cans white or yellow hominy, drained4 to 5 cups water2 4 ounce cans diced green chilies, undrained1 10 ounce can red enchilada sauce, mild or hot1 16 ounce can diced tomatoes with green chilies1 4 ounce can taco sauce1 bay leaf1 teaspoon salt1 teaspoon cumin1/2 teaspoon black pepper1/2 teaspoon oregano Instructions 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.