Pork Chili with Peppers and Posole

Ingredients

• 1 medium green pepper, chopped
• 2 cans posole (white hominy) (15.5 oz.)
• 1 can tomato sauce (15 oz.)
• 1 can diced tomatoes (14 oz.)
• 2 Tbsp. chili powder
• 1 Tbsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1/2 tsp. pepper
• 1 Tbsp. butter
• 2 lb. boneless pork shoulder roast, trimmed, cut into 1 inch pieces
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• sour cream, if desired

Directions

Place all ingredients except butter, pork and sour cream in slow cooker. Melt butter in 12 inch skillet until sizzling; add pork pieces. Cover; cook over medium heat, stirring occasionally, until browned. Place pork in slow cooker; stir. Cover; cook on low heat setting for 8-10 hours or on high heat setting for 3-4 hours or until pork is fork tender. To serve, ladle into individual serving bowls. Dollop each serving with sour cream, if desired.

By Robin from Washington, IA