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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

1 tablespoon LAND O LAKESĀ® butter

2 pounds boneless pork shoulder roast, trimmed, cut into 1-inch pieces

LAND O LAKESĀ® sour cream, if desired

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