Chili With Peppers and Posole

Makes 6 (1 1/2-cup) servings

Prep Time: 30 min.
Slow Cooker Time: LOW for 8 to 10 hrs. or HIGH for 3 to 4 hrs.

Ingredients:

•    2 medium (1 cup) onions, chopped
•    1 medium (1 cup) green bell pepper, chopped
•    2 cans (15.5-ounce) posole (white hominy)*
•    1 can (15-ounce) tomato sauce
•    1 can (14.5-ounce) diced tomatoes
•    2 tablespoons chili powder
•    1 tablespoon Worcestershire sauce
•    1 teaspoon ground cumin
• 1/2 teaspoon pepper
•    1 tablespoon butter
•    2 pounds boneless pork shoulder roast, trimmed, cut into 1-inch pieces
•       Sour Cream, if desired

Chili Recipe Directions:

1) In a slow cooker, place onion, bell peppers, posole, tomato sauce, diced omatoes, chili powder, Worcestershire sauce, cumin, and pepper.

2) In a 12-inch skillet, melt butter until sizzling and then add pork pieces.

3) Cover and cook over medium heat, stirring occasionally, until browned for 5 to 7 minutes.

4) Place pork in slow cooker and stir.

5) Cover and cook on LOW heat for 8 to 10 hours, or on HIGH heat setting for 3 to 4 hours or until pork is fork tender.

6) To serve, ladle into individual serving bowls. Dollop each serving with sour cream, if desired.

*Substitute 1 (16-ounce) package frozen whole kernel corn, unthawed.

Kitchen Tip:
Posole is commonly called hominy, though this term is also used to refer to a thick hearty soup containing hominy. Hominy is dried white or yellow corn kernels which have had the hull and germ removed. Posole (hominy) is sold canned, ready to eat or dried. Look for posole in the section of your supermarket that has canned beans.