New Mexican Chili Posole

  1. 3 pounds boneless pork roast
    1 (30-ounce) can hominy
    1 (4-ounce) can diced green chili peppers
    2 teaspoons chili powder
  2. 1 garlic clove, chopped
    1/4 teaspoon salt
    1/2 teaspoon dried oregano
    2 cups cheddar cheese
  1. Dice boneless pork roast and brown in a large skillet.
  2. Add hominy, chilies, chili powder, chopped garlic clove, salt, oregano. Cover and simmer for about 2 hours, or until the meat is tender. Add water if necessary.
  3. Transfer to a baking dish and top with shredded cheddar cheese.
  4. Bake at 350*F until the cheese is bubbly.
  5. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases