SERVES 4 to 6
TOTAL TIME: 45 minutes
Both white hominy and yellow hominy will work in this chili; however, we prefer the deeper flavor of white hominy here. To make this dish spicier, include the chile seeds. Serve with chopped tomato and shredded cheddar or Monterey Jack cheese.
|
1 |
tablespoon vegetable oil |
|
1 |
pound ground pork |
|
1 |
onion, chopped fine |
|
2 |
poblano chiles, stemmed, seeded, and chopped |
|
1 |
jalapeño chile, stemmed, seeded, and minced |
|
1 |
(28-ounce) can tomatillos, drained |
|
1 |
tablespoon all-purpose flour |
|
2 |
garlic cloves, minced |
|
1 |
teaspoon ground cumin |
|
½ |
teaspoon cayenne pepper |
|
2½ |
cups low-sodium chicken broth |
|
1 |
(15-ounce) can white or yellow hominy, rinsed |
|
2 |
tablespoons minced fresh cilantro |
|
|
Salt and pepper |
1. Heat oil in Dutch oven over medium heat until shimmering. Add pork, onion, poblanos, and jalapeño and cook, breaking up any large pieces of meat with wooden spoon, until meat is no longer pink, about 5 minutes.
2. Meanwhile, mash tomatillos to chunky consistency with potato masher in bowl.
3. Stir flour, garlic, cumin, and cayenne into pot and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps.
4. Stir in mashed tomatillos and hominy and simmer, stirring occasionally, until thickened, about 20 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.