2lbsPork cut into 1" cubesPork butt or pork loin works best
1/2Large Yellow onion choppedabout 1 cup
3 clovesGarlic mincedabout 1 1/2 tbsp
1Pablano pepper seeded and diced
1 Jalapeno pepper seeded and diced
1 14.5 oz canDiced tomatoes
1 14.5 oz canChicken Broth
3tbspWilliams Chili Seasoning
1/4 tspRed Pepper FlakesOptional
114.5 oz canHominy
1 14.5 oz canBlack Beans
Cut your pork into 1" cubes and season with 1 1/2 tbsp Williams Chili Seasoning. Brown seasoned pork in about 3 tsp olive oil. You may have to do this in batches. Remove from the pan and set aside. Add chopped onion, pablano and Jalapeno to the pan and saute until onion starts to get tender, about 8 minutes. Add the garlic and continue to cook another minute or so. Add the meat back to the pan with any juices along with the tomatoes, chicken broth, oregano and the remaining 1 1/2 tbsp Williams Chili Seasoning. Bring to a simmer, cover and cook for at least 2 hours until the pork is fork tender. Drain the beans and hominy and add them to the pan with the frozen corn and bring up to serving temperature. Garnish with chopped cilantro, sour cream, avocado and/or Queso.
Crock Pot Method
Follow instructions above, set crock pot on Med High and let it go for 6-8 hours instead of simmering on the stove. Then add the final ingredients and bring back to serving temperature.