New Mexico-Style Posole (Soup)
Source of Recipe
BBR
Recipe Introduction
Posted by: GrandmaCookN
List of Ingredients
3 tablespoons veg. oil
3 pounds boneless pork, cubed
3 cloves garlic, minced
1 (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
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
Recipe
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.
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