Green Chile Pork Chili
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Ingredients
- 5 lb Pork butt boned, trimmed and cut into 1? chunks
- 1 12 oz Package Thick Cut Bacon Chopped
- 1/2 lb Chorizo
- 4 Tb Light Brown Sugar
- 2 Onions diced
- 5 Garlic Cloves chopped
- 3 7 oz Cans Hatch Green Chilies
- 2 Tb Cumin
- 2 14 oz Cans Rotel Diced Tomatoes & Green Chilies
- 4 Tb Green Hot Sauce
- 1 29 oz Can Hominy Drained with 1 C of the liquid reserved
- 1 Tb Salt
Ingredients
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Instructions
- Cook the Bacon in the oven (365 for 30 minutes). Remove from the baking sheet to drain then crumble into pieces
- Pour the Bacon fat into a large skillet and sear the Pork butt in it.
- Remove the Pork butt from the skillet and place it and the Bacon in a slow cooker
- Add the chopped Onions, Garlic, Brown Sugar and Cumin to the Skillet. Cook until the Onions become soft.
- Add the Green Chiles, Chili Powder, Tomatoes with Chilies and the Green Hot Sauce to the Skillet. Once the mixture is combined pour the mixture in with the Pork and Bacon.
- Add 1 T Salt, 2 Cups of the Hominy and 1 Cup of the liquid the Hominy was packed in. Cover and cook on low for 8 hours
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Green Chile Pork Chili
Pork Chili for making in a Slow cooker
- 5 lbs Pork Butt, boned, trimmed and cut into 1″ chunks
- 1 12 oz Package of Bacon, chopped
- 1/2 lb Chorizo
- 4 T Light Brown Sugar, packed
- 2 Small Onions, diced
- 5 cloves Garlic, smashed and chopped
- 3 7 oz cans diced Hatch Green Chilies
- 2 T Cumin
- 3/4 C Chili Powder
- 2 14 oz cans diced Tomatoes with Chilies
- 4 T Green Hot Sauce
- 29 oz can Hominy
- 1 T Salt
Cut the bacon in small pieces
Crisp up the Bacon in a 5.5 qt Skillet pan over Medium heat. While Bacon is crisping prep the Pork butt by trimming off any bones and excess fat.
When Bacon is crisped strain it from the bacon fat and remove from pan, increase heat to High and add the Pork Butt to the bacon fat.
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