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1
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.
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2
Pour chicken broth all over the ingredients and stir.
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3
Season all of the meats with salt and pepper (I like to use a little Lowrys seasoning salt as well).
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4
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.
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5
When it is almost smoking add half the pork and sear until all sides are brown.
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6
When nice and browned, using a slotted spoon transfer meat to crock-pot.
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7
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.
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8
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.
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9
Add that now tasty pork water, to crockpot.
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10
Repeat the process with the remaining pork.
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11
Using the same process as the pork, repeat with chicken.
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12
Since you only have a few pieces you can do them in one batch.
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13
It will not take very long to brown chicken since they are skinless maybe a minute or two per side.
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14
Remember to deglaze this pan as well with the same process as above.
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15
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.
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16
Meats will be very tender and you can use a couple forks to pull apart the chicken pieces into chunks.
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17
Serve into soup bowls.
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18
Options for serving: Serve with cut up limes and throw in chopped cilantro before serving.
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19
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.
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20
I heat up corn tortillas with this meal, but others like tortilla chips as well.
