• 3 lb pork shoulder roast
• 3 Tbsp vegetable oil
• 2 tsp crushed red pepper
• 1-.87 oz envelope pork gravy mix
• 6 cloves garlic - minced
• 1 jalapeno pepper - seeded and minced
• 4 mild chile peppers (Anaheim,poblano,banana,etc.)
• 1 onion - chopped
• 3 Tbsp vegetable oil
• 3 Tbsp all-purpose flour
• 2 Tbsp chili powder
• 3 - 15 oz. golden hominy - undrained
• 2 - 15 oz. diced tomatoes - undrained
• 2 - 15 oz. pinto beans - undrained
• 1 habanero chile pepper - seeded and minced (optional)
• 1 tsp dried oregano crushed
• 1 tsp ground cumin

1. Brush all sides of pork with 3 Tbsp oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In roasting pan combine garlic, jalapeno and 1 cup water. Add meat. Roast uncovered 350deg-3-3.5 hr; 300deg-3.5-4 hr until pork is tender (195 deg). Baste periodically and add water if required to keep bottom wet. Add additional water near end to loosen stick on bottom and sides.
2. When meat is cool enough to handle shred pork with 2 forks into bowl. Pour the contents of the roasting pan through a fine mesh strainer into a fat separator. Discard the solids and fat. Add juice to meat and set aside until final prep.
3. Preheat broiler. Place chile peppers on foil lined baking sheet and broil 5 min per side or until blistered and just starting to char. Remove and wrap in foil. Let stand 20 min or until cool enough to handle. Stem and seed peppers. Use small sharp knife to peel skin from peppers. Chop peppers; set aside.
4. In large dutch oven cook onion in 3 Tbsp oil until tender. Stir in flour and chili powder until combined. Add all the other ingredients and bring to boil. Reduce heat and simmer uncovered 10-20 min. or until desired consistency.
5. Pulled pork and roast peppers may be prepared ahead of time and added to chili mixture.

Serves: 10      Total cook time: 3 hr pulled pork + 30 min roasted peppers + 20 min chili
Source: Midwest Living Jan/Feb 2012