New Mexico Style Posole - Crock Pot

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 vegetable oil
• 3 lbs boneless lamb, cubed
• 2 medium 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

Recipe

• 1 heat oil in a 6-quart crock pot, add lamb, onion and garlic and cook until lamb 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.