New Mexico Style Posole - Crock Pot |
|
 |
Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
|
Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat. Ingredients:
3 vegetable oil |
3 lbs boneless pork, cubed |
2 medium white onions, chopped |
3 garlic cloves, minced |
4 cups water |
2 (4 ounce) cans diced green chilies, undrained |
1 (10 ounce) can red enchilada sauce, mild or 1 (10 ounce) can hot enchilada sauce |
1 (16 ounce) can seasoned tomatoes and green chilies |
1 (4 ounce) can taco sauce |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon oregano |
Directions:
1. Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
2. Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, 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.
|
|