Once again, thanks to Momma Butterbean (otherwise known as our North Texan friend, Michelle Farley) for a drool-worthy, Texan recipe, and a great story to back it. Enjoy!

A few years ago we were attending a local cowboy church – if you’ve never visited one, I highly suggest it. The men had a weekly Bible study. Each week, one or a few, of the men would volunteer to bring something for supper. The rest would chip in a few dollars a piece to help cover the cost. On one such night, I volunteered to cook for them, wanting to try out a few new recipes. Lo and behold, between the posole, the homemade bread, and the chocolate cake recipe, I made out like a bandit – they pitched in almost $100! It was great because I was able to turn around and buy some resources for the youth group we were helping with at the time. Ever since then, this is one of the most requested anytime, any cook, recipe. I hope you enjoy!

  • 2 15 1/2 ounce cans white hominy
  • 2 4-ounce cans green chilies
  • 1/4 cup chopped onions
  • 4 lean loin pork chops, cut into small cubes
  • 1 garlic clove, minced
  • Olive oil

Combine the hominy, chilies, and onions in a medium pot. Brown the cubes of pork and garlic in olive oil and add to the other ingredients. Simmer slowly, adding water as necessary to maintain a rather thick consistency.

  • I usually use a small pork roast or tenderloin (as it’s cheaper).
  • I keep on hand-shredded cheese to put on top of it.
  • Come day two of left-overs with my not so left-over eating crew, I will heat it up on the stove and dump a can or two of Rotel in it. Gives it a whole new life.
  • I will simmer it for about 45 minutes with a lid …or longer until they come in and hang up their lids to eat.


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