Grammy'S New Mexico-Style Posole

• 3 TABLESPOONS VEGETABLE OIL
• 3 POUNDS BONELESS PORK, CUBED
• 2 MEDIUM WHITE ONIONS, CHOPPED
• 3 CLOVES GARLIC, MINCED
• 4 (15-OUNCE) CANS WHITE OR YELLOW HOMINY, DRAINED
• 4 TO 5 CUPS WATER
• 2 (4-OUNCE) CANS DICED GREEN CHILIES, UNDRAINED
• 1 (10-OUNCE) CAN RED ENCHILADA SAUCE, MILD OR HOT
• 1 (16-OUNCE) CAN DICED TOMATOES WITH GREEN CHILES
• 1 (4-OUNCE) CAN TACO SAUCE
• 1 BAY LEAF
• 1 TEASPOON SALT
• 1 TEASPOON CUMIN
• 1/2 TEASP00N BLACK PEPPER
• 1/2 TEASPOON OREGANO

1. 1. Heat oil in a 6-quart stockpot, add pork, onions and garlic, and cook until pork is browned. Drain excess grease.
2. 2. Add hominy and 4 cups water. Add chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, cumin, pepper and oregano, 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 to 3 hours longer. Serves 10 to 12.
3. Tips from test kitchen:
4. Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.

vegetable oil, pork, white onions, garlic, hominy, water, red enchilada sauce, tomatoes, bay leaf, salt, cumin, black pepper, oregano

Taken from www.epicurious.com/recipes/member/views/-grammys-new-mexico-style-posole-1271692 (may not work)