Posole

Yesterday, I tried this recipe. It was a hit with both John and me! I could eat this every day, in fact, in cold weather.

New Mexico-Style Posole
(this is the original- a "Hometown recipe" from Wanda Taylor in American Profile ( a Sunday supplement in newspaper)June 24-30, 2007...Joan's version in parentheses)

3 Tablespoons vegetable oil
3 pounds boneless pork, cubed (Joan used 3 cups of chopped turkey meat)
2 medium white onions, chopped (Joan used yellow)
3 cloves garlic, minced
4 15 oz. cans white or yellow hominy,drained (Joan got a 29 oz. can white and a 29 oz. can yellow)
4-5 cups water-Joan used 2
2 4 oz. cans diced green chilis
1 10 oz. can red enchilada sauce
1 16 oz. can diced tomatoes with green chilis (Joan just used a can of stewed tomatoes, chopped up)
1 4 oz. can taco sauce. Joan poured 4 oz. from a bottle of La Victoria Taco Sauce.
1 bay leaf
1 teaspoon salt (Joan omitted this)
1 teaspon cumin
1/2 teaspoon black pepper
1/2 teaspoon oregano.

These were the original directions:
1. Heat oil in 6 qt. stockpot, add pork, onions, garlic. Cook until pork brown. Drain excess grease.
2. Add hominy and 4 cups water. Add chilis, enchilada sauce, tomatoes, 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 - 3 hours.

Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.

This is what Joan did: She sauteed the onion in the oil until soft. She added it to all the other ingredients at once into her nice big crockpot (slow cooker). She put the lid on. She cooked it on high for one hour and low for 6 hours. Delicious flavor!!!! Addictive, in fact! Can shorten cooking time..I was just out of the house a long time.