Here's one with pork you might like.
Pork and Hominy Chili
Pork and hominy chili with bacon and pork shoulder along with hominy, ancho chile peppers, corn, oregano, garlic, and other ingredients.
INGREDIENTS:
4 slices smoked bacon
2 pounds lean pork shoulder, cut into cubes
1 1/2 cups chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
4 cups chicken broth
2 cans (14.5 ounces each) hominy, drained
6 dried ancho chiles
2 cups canned or cooked corn kernels
PREPARATION:
In a large Dutch oven over medium heat, fry bacon until crisp. Remove bacon with slotted spoon and set aside to drain. Pour off all but 2 tablespoons of bacon fat; add pork cubes. Cook and stir until pork is browned.
Add onion and garlic and cook until onion is tender. Crumble bacon and add to pork mixture along with chili powder, oregano, cumin, chicken broth and hominy. Bring to a boil.
Wash ancho peppers; remove stems and seeds. Cut up and add to pork mixture. Simmer for 2 to 3 hours, adding more chicken broth or water if needed. Add corn and heat through. Serve with flour tortillas.
Hominy recipe serves 8.