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Southwestern Chili

I came across this mouthwatering recipe while living in Arizona. Because it doesn't contain tomato sauce, it's quite different than traditional chili, but it's a real family favorite.—Jean White, Forsyth, Missouri
  • Total Time
    Prep: 20 min. Cook: 1-1/2 hours
  • Makes
    6-8 servings


  • 1 boneless pork shoulder butt roast (2 to 3 pounds)
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 quart chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cans (15-1/2 ounces each) hominy, drained
  • Warm flour tortillas, optional


  • Trim pork and cut into 1/2-in. cubes. In a 3-qt. saucepan over medium heat, brown pork in oil; drain. Add onion; cook for 2 minutes or until onions are crisp-tender. Add garlic; cook 1 minute longer. Stir in the broth, chilies, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Add hominy; simmer 30 minutes longer or until pork is tender. Serve with tortillas if desired.

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