Ingredients
Yellow onion, diced 3 small
Red bell pepper, diced 1 each
Tomatoes, diced 3 cans
Hominy, drained and rinsed 1 can
Black beans, drained and rinsed 1 can
Whole kernel corn, drained 1 can
Chorizo sausage 24 oz wt
Pork shoulder 4 lbs (approximately)
Beef stock 3 cups
Chicken stock 4 cups
Chili powder 1 tsp
Cumin 2 tsp
Black Pepper 1 tsp
Kosher salt 2 tsp
Garlic, minced 1 tbl
For garnishing:
Cilantro, chopped 1 tsp
Sour cream 1 tbl
Cheddar cheese, shredded 2 tbl
Preparation
Instructions 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. 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. Taste. Check and adjust salt levels if necessary. Garnish each bowl with sour cream, cilantro, and cheese.
