“This recipe is a family favorite that was made by experimenting. My recipe is easier than some of the more traditional methods. It only takes 15 minutes to put it together.”
New Mexico-Style Posole
3 pounds boneless pork, cubed
2 medium white onions, chopped
3 cloves garlic, minced
2 (29-ounce) cans white or yellow hominy, drained
4 cups water
2 (4-ounce) cans diced green chilies, undrained
1 (10-ounce) can red enchilada sauce, mild or hot
1 (16-ounce) can seasoned chili-style tomatoes
1 (4-ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano
2. Add hominy and the water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, cumin, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer. Serves 8 to 10.
Notes: This is a good crockpot recipe. After browning the pork, dump it and the rest in a crockpot.
We halved the recipe for a 2+ pound pork tenderloin. Used one onion, 3 cloves, one can hominy, NO WATER, one can of chilies, one can enchilada sauce, one 10-oz can Rotel for the chili-style tomatoes and half of the can of taco sauce.
Tips from the 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.