Crock Pot Posole

1 to 1 1/2 lb. boneless pork country-style ribs

1 c. chopped onion
1 can (about 15 ounces) white hominy
1 can (about 15 ounces) yellow hominy
1 (14.5 ounces) can whole tomatoes
1 clove garlic, minced
2 tsp. chili powder
1 tsp. salt
1/2 tsp. thyme

Cut boneles ribs into cubes; brown pork in skillet in hot oil. Add onion and saute; drain off fat. Combine pork, onion and
remaining ingredients in crockpot. Cook on low heat for 6 1/2 to 8 1/2 hours.

2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained

1 can 4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or or thighs, cut into 1" pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream. optional

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano,
and cumin in a 3-1/2 to 5 quart crock pot. Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2
to 3 hours.

Stir in cilantro. Garnish each serving with fat free sour cream, if desired. Makes 8 to 10 servings.

2-3 pounds pork shoulder

1 onion, coarsely chopped
6 cloves garlic, finely chopped
1 large can (or 2 small 15 oz cans) hominy, drained
1 small can green chilies
4 cups chicken stock
1 Tbsp Chef Wylie chili powder (or 2 tsp store-bought chili powder and 1 tsp ground cumin)
1 tsp dried oregano, preferably Mexican
salt & freshly ground black pepper

Cut up the pork shoulder into bite-sized (1 inch) cubes, sprinkle with salt, pepper, and a dash of the chili powder, and then brown
well. After browning the pork, drain the extra oil from the skillet and saute your onions until soft & translucent. Add the garlic and
saute for 1-2 minutes or until fragrant. Transfer the pork, onions, and garlic to the crockpot, add all of the other ingredients and
cook on low for 7-10 hours. Serve with some fresh cilantro and sour cream.