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.

When the Pork Butt is seared on all sides strain it to remove from pan.

Place both the cooked Pork Butt and Bacon into the 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