Peach Mustard Glazed Pork Chops

1-16 oz can sliced peaches

2 tsp Worcestershire sauce

2 Tb peach preserves

2 Tb Dijon style mustard

4 boneless pork chops

Vegetable oil

Pepper

Mix first four ingredients in small bowl and set aside.  Brush chops with vegetable oil and pepper.  Brown on one side, 6-8 minutes.  Turn and add peach mixture.  Reduce heat to low and cover.  Simmer for 8 minutes.  Serve with peaches and sauce.

Green Chili with Hominy (Posole)

Thaw a fresh pork or ham roast – cook in slow cooker or roast in oven until tender enough to shred.

Add the shredded meat back into the broth it was cooked in, add:

4 cups of water
1 large can of white hominy, drained
5-10 roasted green chilies, to your taste for heat
2 cans Rotel canned tomatoes, drained
Use either a large white onion, chopped, or a large bunch of green onions chopped
1 large bunch of cilantro, cleaned and chopped
1-2 T. of minced garlic
Salt and Pepper to taste

Combine all the ingredients in either the slow cooker or a crock pot; simmer on low until all vegetables are tender.

Contributed by Steve and Tammy M.

My Favorite Chili

2 lbs ground pork**

1 medium onion, coarsely chopped

2 tablespoons minced garlic

2 Cans of (10oz) Ro-tel or (14.5oz) Hunts Diced Tomatoes^##

2 15oz cans kidney or lima beans, drained

2 15oz cans tomato sauce

2 15.5oz cans Hominy (yellow and white), drained

4 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons salt

1 teaspoon black pepper

 In large frying pan, sauté the onions and garlic in oil for a few minutes, add the pork and fry until pork is cooked.

Preferred:  Stir remaining ingredients into large crockpot and mix well.  Add cooked pork/onions/garlic to crockpot and cook on low heat for 2-3 hours, stirring occasionally. 

Optional:  The remaining ingredients may also be added to the frying pan and cooked stovetop for faster cooking time.

Can be served with:    Shredded Cheddar cheese, Sour cream, Warmed flour tortillas

**For Mild Chili, use a sweet Italian or regular pork sausage

**For Spicy Chili, use Hot Italian Sausage

^## I prefer to use Ro-tel diced tomatoes and green chilies.  I also like Hunts Fire Roasted tomatoes.  Use your favorite.

Contributed by Eric C.

Easy Mexican Chile Verde

1  2-3 1b. Pork roast

1  16 oz. jar green (verde) salsa

Place roast and salsa in crock pot/slow cooker for 4 hours on high (6 hours on low).  Then take two forks and shred roast.  Cook for another hour. Serve with tortillas, jack cheese & any other toppings desired.