I really dislike leftovers, so after I made the Pork Sirloin Roast and had a significant amount remaining, I wondered how I'd use it up without getting super sick of it.  Minutes later, an email arrived from My Recipes with a suggestion for dinner - Pork and Hominy Chili.  Although the recipe called for 8 oz. of center cut pork chop, I knew that the roast had a similar consistency, and had the benefit of sitting right there in the fridge. 

I made the chili tonight and it was DELICIOUS.  The flavor was good, it was super easy to make, and it used up the last of the Pork Sirloin Roast.  It also gave me a reason to try hominy, which I found to be mild in flavor, chewy, and a nice addition to the chili.



The dreamy quality of this photo was created by the steam rolling off the bowl of chili.  Very professional, eh?

Notes for substitutions: 
- I used leftover pork sirloin roast instead of the pork chops, and added it after the onions/garlic/pepper mixture had cooked.
- I used 1 whole green pepper instead of 3/4 c.
- I used 2 cloves garlic instead of 2 t. bottled minced garlic
- And non-dairy sour cream can be substituted for the real stuff

Notes for my mom:
- Hominy is corn (soaked in lye or some such thing, just ignore that part) and it looks a bit like corn nuts, except it's chewy not crunchy, and it's not coated in spices.
- Grits are also corn, but they are usually ground up and served porridge-like, much like polenta.
- And then there is also something called Hominy Grits, which apparently is grits made out of hominy instead of regular ol' corn.
- And yes, you could just use regular corn in place of the hominy called for in this recipe. 

Print it: Pork and Hominy Chili