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pepper tomatoes onion garlic Golden Hominy green chiles red chili powder oregano ground cumin chicken broth chicken salt vegetable oil bunches Clilantro lime
Viewed: 11 - Published at: 4 years agoIngredients
- 1/2 whole Green Or Red Bell Pepper, Chopped
- 1 can Petite Diced Canned Tomatoes (14oz)
- 1/2 cups Onion, finely chopped
- 4 whole Garlic Cloves, Minced
- 2 cans Golden Hominy, Drained (16oz Each) White Hominy Is Most Common But Try And Find Golden, It Has Better Flavor And Totally Worth The Search, Bush's Has Great Golden Hominy)
- 2 cans Ortega Diced Green Chiles (4oz) 1 Can Hot 1 Can Mild Or Mix To Your Heat Liking
- 1 Tablespoon Red Chili Powder
- 1 teaspoon Dried Mexican Oregano, Crushed And Ground
- 1 teaspoon Ground Cumin
- 2 cans Chicken Broth (14.5oz Each)
- 3/4 pounds To 1 Pound, Pork Shoulder Trimmed Of Fat And Cut Into Bite Sized Chunks
- 4 whole Boneless, Skinless Chicken Thighs (you Can Mix And Use 2 Breasts And 2 Thighs But Thighs Are More Flavorful)
- Salt, Pepper And/or Lawry's Seasoned Salt, To Taste
- 3 Tablespoons Vegetable Oil, Divided Use
- 1/2 bunches Clilantro, Chopped
- 1 whole Lime, Quartered
Method
- Add peppers, diced tomatoes (do not drain), onion, garlic, drained hominy, green chiles, chili powder, Mexican oregano, and cumin to a 5 to 6 quart crock-pot.
- Pour chicken broth all over the ingredients and stir.
- Season all of the meats with salt and pepper (I like to use a little Lowrys seasoning salt as well).
- Bring a large heavy bottomed pot or skillet (try not to use non-stick if possible because you want to be able to deglaze it) to a very high heat with a Tablespoon of vegetable oil.
- When it is almost smoking add half the pork and sear until all sides are brown.
- When nice and browned, using a slotted spoon transfer meat to crock-pot.
- Once you are done with the first batch of pork, drain the oil out of pot you should have nice browned goodness on the bottom of the pan.
- Use about 1/4 to 1/2 cup of water to deglaze your pan over the heat scraping up all the goodness off the bottom of the pan with a wooden spoon.
- Add that now tasty pork water, to crockpot.
- Repeat the process with the remaining pork.
- Using the same process as the pork, repeat with chicken.
- Since you only have a few pieces you can do them in one batch.
- It will not take very long to brown chicken since they are skinless maybe a minute or two per side.
- Remember to deglaze this pan as well with the same process as above.
- Once all the meat is done and in the crock pot, cover crock-pot and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- Meats will be very tender and you can use a couple forks to pull apart the chicken pieces into chunks.
- Serve into soup bowls.
- Options for serving: Serve with cut up limes and throw in chopped cilantro before serving.
- I also recommend having some of the Mexican oregano on the table and freshly crushing some in your hands by rubbing it back and forth directly into your bowl before eating.
- I heat up corn tortillas with this meal, but others like tortilla chips as well.
