Pozole

Add peppers, diced tomatoes (do not drain), onion, garlic, drained hominy, green chiles, chili powder, Mexican oregano, and cumin to a 5 to 6 quart crock-pot. Pour chicken broth all over the ingredients and stir.

Season all of the meats with salt and pepper (I like to use a little Lowry’s seasoning salt as well).

Bring a large heavy bottomed pot or skillet (try not to use non-stick if possible because you want to be able to deglaze it) to a very high heat with a Tablespoon of vegetable oil. When it is almost smoking add half the pork and sear until all sides are brown. When nice and browned, using a slotted spoon transfer meat to crock-pot.

Once you are done with the first batch of pork, drain the oil out of pot – you should have nice browned goodness on the bottom of the pan. Use about 1/4 to 1/2 cup of water to deglaze your pan over the heat scraping up all the goodness off the bottom of the pan with a wooden spoon. Add that now tasty pork water, to crockpot. Repeat the process with the remaining pork.

Using the same process as the pork, repeat with chicken. Since you only have a few pieces you can do them in one batch. It will not take very long to brown chicken since they are skinless – maybe a minute or two per side. Remember to deglaze this pan as well with the same process as above.

Once all the meat is done and in the crock pot, cover crock-pot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Meats will be very tender and you can use a couple forks to pull apart the chicken pieces into chunks.

Serve into soup bowls.

Options for serving:
Serve with cut up limes and throw in chopped cilantro before serving. I also recommend having some of the Mexican oregano on the table and freshly crushing some in your hands by rubbing it back and forth directly into your bowl before eating. I heat up corn tortillas with this meal, but others like tortilla chips as well.