New Mexico Posole (Crockpot) - cooking recipe

Ingredients

1 lb pork chop
1 (26 ounce) box beef broth
3 large garlic cloves, chopped
1/2 onion, chopped
1 teaspoon cumin
salt, to taste
pepper, to taste
4 dried hot red chili peppers, crumbled (or use about 1/2 cup a medium red chile sauce)
1/4 teaspoon oregano
2 (20 ounce) cans white hominy

Preparation

Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.