Name: New Mexico Posole
Ingredients: 3 large cans white hominy; 1 onion/chopped; 1-2 pounds stew meat, cut in small pieces (can substitute pork); 2 small cans chopped green chile; 2 can mild enchilada sauce, red; 1 can hot enchilada sauce, red; cumin; sage; basil; black pepper

New Mexico Posole

Ingredients

3 large cans white hominy
1 onion/chopped
1-2 pounds stew meat, cut in small pieces (can substitute pork)
2 small cans chopped green chile
2 cans mild enchilada sauce, red
1 can hot enchilada sauce, red
cumin
sage
basil
black pepper

Instructions

Rinse and drain hominy. Put hominy into large pot or dutch oven. Cover hominy with hot water. Add onion, green chile, and spices. Simmer for 1 hour. Brown cut meat in microwave. Drain meat and add to pot. Simmer until tender (about 2 hours), reducing liquid. (Watch the pot so that too much water doesn't evaporate and make food stick to bottom of the pot). Add enchilada sauces. Simmer uncovered until sauce thickens. Serve with flour tortillas.