Pork Chili

• Yellow onion, dicedttt small
• Red bell pepper, dicedttt each
• Tomatoes, dicedtttt3 cans
• Hominy, drained and rinsedtt1 can
• Black beans, drained and rinsedtt1 can
• Whole kernel corn, drainedtt1 can
• Chorizo sausagetttt24 oz wt
• Pork shouldertttt4 lbs (approximately)
• Beef stocktttt3 cups
• Chicken stocktttt4 cups
• Chili powdertttt1 tsp
• Cuminttttt tsp
• Black Peppertttt1 tsp
• Kosher salttttt2 tsp
• Garlic, mincedtttt1 tbl
• For garnishing:
• Cilantro, choppedtttt1 tsp
• Sour creamtttt1 tbl
• Cheddar cheese, shreddedttt tbl

1. Instructions
2. Cut the pork shoulder into one pound pieces. Place in a crock pot. Apply chili powder, black pepper, cumin, salt and minced garlic. Use just enough chicken and beef stock to cover the pork. Slow cook for six to eight hours or until pulled pork tender. Remove pork from juice. Skim some fat from the top of the juice with a ladle. Reserve juice for later.
3. In a large pot, cook chorizo sausage with onions and peppers over medium heat. When onions have become translucent, add pork shoulder and tear apart with stirring spoon into small pieces. Add tomatoes, black beans, hominy, corn, the reserved juice from the pork shoulder, and the remaining chicken and beef stock. Bring up to a boil over high heat, then reduce heat to low and simmer with a lid on for about 30 minutes.
4. Taste. Check and adjust salt levels if necessary.
5. Garnish each bowl with sour cream, cilantro, and cheese.

yellow onion, red bell pepper, tomatoes, hominy, black beans, kernel corn, chicken, cumin, black pepper, kosher salt, garlic, cilantro, sour cream, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/pork-chili-50088694 (may not work)