New Mexico Syle Posole

Ingredients

3 tbsp vegetable oil
3 lbs boneless pork, cubed
2 medium white onion, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce
1 (16 ounce) can seasoned Rotel tomatoes with green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
4 15 oz cans hominy, drained

Heat oil in a large pot or dutch oven, add pork, onion and garlic and cook until pork is browned. Drain excess oil.
Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper, oregano and hominy. 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.

Serve with cornbread.

***** 5 stars for yumminess
***** 5 stars for "my kid" friendly
***** 5 stars for ease

I LUHV this recipe! It is so tasty - my kids gobble it up -- it is really easy for how good it tastes! My kids actually request this recipe! It is a perfect warm up dinner in the winters and it isn't bad warmed up either! Adjust the spicyness by using mild, medium or hot enchilada and taco sauces.