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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came across this mouthwatering recipe while living in Arizona. Because it doesn't contain tomato sauce, it's quite different than traditional chili, but it's a real family favorite.Jean White, Forsyth, Missouri Ingredients:
1 boneless pork shoulder butt roast (2 to 3 pounds) |
1 tablespoon canola oil |
1/2 cup chopped onion |
1 garlic clove, minced |
1 quart chicken broth |
2 cans (4 ounces each) chopped green chilies |
2 tablespoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cans (15-1/2 ounces each) hominy, drained |
warm flour tortillas, optional |
Directions:
1. Trim pork and cut into 1/2-in. cubes. In a 3-qt. saucepan over medium heat, brown pork in oil; drain. Add onion; cook for 2 minutes or until onions are crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, chilies, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add hominy; simmer 30 minutes longer or until pork is tender. Serve with tortillas if desired. Yield: 6-8 servings.
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