Ingredients Jump to Instructions ↓

  1. 4 slices smoked bacon

  2. 2 pounds lean pork shoulder, cut into cubes

  3. 1 1/2 cups chopped onion

  4. 3 cloves garlic, minced

  5. 1 tablespoon chili powder

  6. 1 teaspoon dried oregano

  7. 1/4 teaspoon ground cumin

  8. 4 cups chicken broth

  9. 2 cans (14 1/2 ounces each) hominy, drained

  10. 6 dried ancho chiles

  11. 2 cups canned or cooked corn kernels

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Hominy recipe serves 8.

  4. 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 Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter


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