Similiar to pozole but faster to make. Pureeing the vegetables before frying simplifies the preperation and thickens the chili.
Hominy is corn kernels than have been soaked to remove the outer shell. Most grocery stores carry it in the canned vegetable aisle, often combined with diced peppers and chilis.
The lime is critical to the final flavor. Squeeze it over each bowl just before serving. Wrapping the chili in tortillas makes it an even more complete meal.
CHILI VERDE
Serves 6.- 1
- Large white onion, chopped large
- 4
- Medium fresh jalapeno chiles, stemmed and quartered, including seeds
- 6
- Medium cloves garlic
- 3 1/2 cups
- Low sodium chicken broth (28oz)
- 1/2 cup
- Vegetable oil
- 2 lb
- Ground pork
- 2 tsp
- Ground cumin
- 1/2 tsp
- Salt
- 2
- 14oz cans hominy (pozole), rinsed and drained
- 1/2 cup
- Finely chopped fresh cilantro, plus more to garnish
- Grated queso fresco or montery jack cheese, to garnish
- Corn tortillas
- 6
- Lime wedges, from one lime
Puree onion, chili and garlic with 1 cup broth in a food processor or blender.
Heat 2 tbs oil in a large skillet. Brown pork, breaking up clumps with a wooden spoon, until browned, about 15 minutes. Transfer to a large pot with a slotted spoon. Discard fat and wipe skillet clean.
Heat remaining oil in skillet and add puree, cumin and salt. Fry until most of the liquid has evaporated and mixture has thickened, about 10 minutes.
Transfer puree to pot and add hominy and remaining broth. Simmer uncovered, stiring ocasionally, for 8 minutes. Stir in cilantro and simmer 2 minutes more.
Serve chili with tortillas, cheese, cilantro and lime wedges.
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