Recipes

New Mexico-Style Posole

Main Dish  Pork  Savory 

• 3 tablespoons veg. oil
• 3 pounds 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 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon 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, 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.

Tips from test kitchen;

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.

This was cooked on the top of the stove in large stock pan but do not see why it could not be cooked in a very large slow cooker..

It was delicious the first day and even better the next.

It does freeze well.

If you enjoy Mexican comfort food you will love this. It was posted in our local news paper last July and looked so good we just had to give it a try. So glad ....its a winner at our dinner table.

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, 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.

Serves 10 to 13

Tips from test kitchen;

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.

This was cooked on the top of the stove in large stock pan but do not see why it could not be cooked in a very large slow cooker.. It was delicious the first day and even better the next. It does freeze well.

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