Pork Chili With Beans And Hominy

More from this source
Food & Wine


Add a comment


1/2 cup dried pink beans, picked over and rinsed

8 cups water, 4 cups very hot

6 dried guajillo chiles, stemmed

2 dried chipotle chiles, stemmed

4 large garlic cloves, smashed

1 medium onion, coarsely chopped

1 teaspoon ground cumin

1/2 teaspoon dried oregano, preferably Mexican

1/2 teaspoon ground coriander

One 28-ounce can peeled Italian tomatoes

3 tablespoons extra-virgin olive oil

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

Salt and freshly ground pepper

2 cups chicken stock or low-sodium broth

2 bay leaves

One 15-ounce can white or yellow hominy, drained and rinsed

Rice, sour cream, cilantro and Cheddar cheese, for serving

You might also like

Crockpot Pulled Pork Chili
How Sweet It Is
Spicy Red Pork And Bean Chili
Cubanelle & Black Bean Pork Chili
Coconut & Lime
“If I Had A Pepper” Pork Chili
Not Eating Out in New York
Ancho Chile, Pork & Black Bean Chili With Poach...
Well Fed
Michael Symon's Pork Cheek Chili
Amateur Gourmet
Domestic Diva's Slow Cooker Organic Pork Chili
Domestic Divas Blog
Pulled Pork Chili
Kraft Foods
Pork & Black Bean Chili
Kraft Foods
Whiskey And Triple Pork Black Bean Chili
My Recipes