1 14.5-ounce can golden or white hominy, rinsed and drained
¼ cup chopped fresh poblano chile pepper
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano, crushed
¼ teaspoon salt
1½ cups hot cooked brown rice
⅓ cup snipped fresh cilantro
Place onion in a 4- to 5-quart slow cooker. Top with pork chops. Top chops with sweet peppers. In a large bowl stir together tomatoes, hominy, poblano pepper, chili powder, cocoa powder, oregano and salt. Pour over pork chop mixture in cooker.
Cover and cook on low-heat setting for 4 to 4½ hours or on high-heat setting for 2 to 2½ hours.
Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter. Serve meat and vegetables over hot cooked rice. Spoon ¼ cup of the juices over each serving and sprinkle with cilantro.