Pork Chili

19 ingredients
5 steps

Ingredients

  • Yellow onion, diced 3 small
  • Red bell pepper, diced 1 each
  • Tomatoes, diced 3 cans
  • Hominy, drained and rinsed 1 can
  • Black beans, drained and rinsed 1 can
  • Whole kernel corn, drained 1 can
  • Chorizo sausage 24 oz wt
  • Pork shoulder 4 lbs (approximately)
  • Beef stock 3 cups
  • Chicken stock 4 cups
  • Chili powder 1 tsp
  • Cumin 2 tsp
  • Black Pepper 1 tsp
  • Kosher salt 2 tsp
  • Garlic, minced 1 tbl
  • For garnishing:
  • Cilantro, chopped 1 tsp
  • Sour cream 1 tbl
  • Cheddar cheese, shredded 2 tbl

Directions

  1. 1
    Instructions
  2. 2
    Cut the pork shoulder into one pound pieces. Place in a crock pot. Apply chili powder, black pepper, cumin, salt and minced garlic. Use just enough chicken and beef stock to cover the pork. Slow cook for six to eight hours or until pulled pork tender. Remove pork from juice. Skim some fat from the top of the juice with a ladle. Reserve juice for later.
  3. 3
    In a large pot, cook chorizo sausage with onions and peppers over medium heat. When onions have become translucent, add pork shoulder and tear apart with stirring spoon into small pieces. Add tomatoes, black beans, hominy, corn, the reserved juice from the pork shoulder, and the remaining chicken and beef stock. Bring up to a boil over high heat, then reduce heat to low and simmer with a lid on for about 30 minutes.
  4. 4
    Taste. Check and adjust salt levels if necessary.
  5. 5
    Garnish each bowl with sour cream, cilantro, and cheese.

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