Pork and Hominy Chili

Pork and hominy chili with bacon and pork shoulder along with hominy, ancho chile peppers, corn, oregano, garlic, and other ingredients.

Ingredients:

• 4 slices smoked bacon
• 2 pounds lean pork shoulder, cut into cubes
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 4 cups chicken broth
• 2 cans (14.5 ounces each) hominy, drained
• 6 dried ancho chiles
• 2 cups canned or cooked corn kernels

Preparation:

In a large Dutch oven or heavy kettle over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and set aside to drain. Pour off all but 2 tablespoons of bacon fat; add pork cubes. Cook and stir until pork is browned. Add onion and garlic and cook until onion is tender. Crumble bacon and add to pork mixture along with chili powder, oregano, cumin, chicken broth and hominy. Bring to a boil.

Wash ancho peppers; remove stems and seeds. Cut up and add to pork mixture. Simmer for 2 to 3 hours, adding more chicken broth or water if needed. Add corn and heat through. Serve with flour tortillas.
Hominy recipe serves 8.

More Hominy Recipes
Beef and Hominy Bake
Hominy with Cheese Recipe
Crockpot Chicken Chili with Hominy
Crockpot Pozole Jeff
Grits Recipes
Beef Chili Recipe
Chili Beef Stew
Easy Chili Recipe

Pork Recipes Index
Crockpot Pork Recipes Index
Soup and Stew Recipes Index
Side Dish Casseroles
Vegetable Recipes Index

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