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Pork Chili with Peppers & Posole
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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

2 (1 tablespoon) Land O Lakes® Butter Balls

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.

How to make

  1. STEP 1

    Place all ingredients except Butter Balls, pork and sour cream in slow cooker.

  2. STEP 2

    Melt Butter Balls 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.

  3. STEP 3

    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.

  4. STEP 4

    To serve, ladle into individual serving bowls. Dollop each serving with sour cream, if desired.

Tip #1

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.

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