Prep 20 mins
Cook 5 hrs
This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.
- 1 lb pork chop
- 1 (26 ounce) box beef broth
- 3 large garlic cloves, chopped
- 1⁄2 onion, chopped
- 1 teaspoon cumin
- salt, to taste
- pepper, to taste
- 4 dried hot red chili peppers, crumbled (or use about 1/2 cup a medium red chile sauce)
- 1⁄4 teaspoon oregano
- 2 (20 ounce) cans white hominy
- Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
- Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
- Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.