685. PORK and HOMINY CHILI with BACON

serves 8


4 slices smoked bacon
2 pounds lean pork shoulder, cut into cubes
1 1/2 cups chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups chicken broth
2 cans (14.5 ounces each) hominy, drained
6 dried ancho chiles
2 cups canned or cooked corn kernels

In a large Dutch oven or heavy kettle over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and set aside to drain. Pour off all but 2 tablespoons of bacon fat; add pork cubes. Cook and stir until pork is browned.

Add onion and garlic and cook until onion is tender. Crumble bacon and add to pork mixture along with chili powder, oregano, cumin, chicken broth and hominy. Bring to a boil.

Wash ancho peppers; remove stems and seeds. Cut up and add to pork mixture. Simmer for 2 to 3 hours, adding more chicken broth or water if needed. Add corn and heat through. Serve with flour tortillas.


courtesy of: Diana Rattray, Southern Food & Crockpot Recipes About.com