Posole adds a unique flavor and chunky-like texture to this traditional favorite chili.
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2 medium (1 cup) onions, chopped
1 medium (1 cup) green bell pepper, chopped
2 (15.5-ounce) cans posole (white hominy)
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon pepper
1 tablespoon Land O Lakes® Butter
2 pounds boneless pork shoulder roast, trimmed, cut into 1-inch pieces
Sour cream, if desired
*Substitute 1 (16-ounce) package frozen whole kernel corn, unthawed.
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, 5-7 minutes or 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.
Posole is commonly called hominy, though this term is also used to refer to a thick hearty soup containing hominy. Hominy is dried white or yellow corn kernels which have had the hull and germ removed. Posole (hominy) is sold canned, ready to eat or dried. Look for posole in the section of your supermarket that has canned beans.