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Pork Chili with Peppers and Posole


  • 1 medium green pepper, chopped
  • 2 cans posole (white hominy) (15.5 oz.)
  • 1 can tomato sauce (15 oz.)
  • 1 can diced tomatoes (14 oz.)
  • 2 Tbsp. chili powder
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. ground cumin
  • 1/2 tsp. pepper
  • 1 Tbsp. butter
  • 2 lb. boneless pork shoulder roast, trimmed, cut into 1 inch pieces
  • sour cream, if desired


Place all ingredients except butter, pork and sour cream in slow cooker. Melt butter in 12 inch skillet until sizzling; add pork pieces. Cover; cook over medium heat, stirring occasionally, until browned. Place pork in slow cooker; stir. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 3-4 hours or until pork is fork tender. To serve, ladle into individual serving bowls. Dollop each serving with sour cream, if desired.


By Robin from Washington, IA

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