Recipe by PaulaG
There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas.
Top Review by Cheri 911
This was very good, and I will make it again. I made two small changes to accommodate our tastes. I made it with chicken breasts instead of pork, and added a little olive oil when I browned it to make up a bit of the richness of pork. Also, I added about 12 ounces of chicken broth to make it a little wetter. Thanks for sharing!
- 1 -1 1⁄2 lb country-style pork ribs, boneless
- 1 medium onion, chopped
- 1 (29 ounce) can white hominy, drained (Posole)
- 1 (14 1/2 ounce) can diced tomatoes
- 2 -3 cups chicken stock
- 2 garlic cloves, minced
- 1 (4 ounce) canchopped green chili peppers
- 1 teaspoon salt
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon cumin