New Mexico Posole (Crockpot)

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.

• Ready In: 5 hrs 20 mins
• Serves: 4-6
• Yields: 1 cup

Ingredients

• 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

Directions

1. 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.
2. Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
3. 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.