Green Chili with Pork
A hearty Mexican-inspired dish combining ground pork with spicy jalapeños, hominy, and fresh cilantro in a flavorful broth. This warming chili is topped with pumpkin seeds and crumbled cheese for added texture and taste.
Ingredients
- •1 whole medium white onion
- •2 whole fresh jalapeño chiles
- •2 cloves garlic
- •1¾ cups reduced-sodium chicken broth
- •¼ cup vegetable oil
- •1 lb ground pork
- •½ teaspoon ground cumin
- •¼ teaspoon salt
- •1 can white hominy
- •⅓ cup fresh cilantro
- •to taste pumpkin seeds and cheese
Cooking Instructions
- 1.
Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
5 min
- 2.
Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
4 min
- 3.
Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
10 min
- 4.
Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.
10 min
