Green Chili
serves 2-4
Here's a surprisingly quick green chili with pork. The addition of lime juice at the end contrasts the pork's richness. You can buy your pork pre-ground, but try pulsing cubed pork in a food processor until coarse for a fresher, tastier chili. If you're sensitive to chile heat, you can remove the ribs and seeds from the jalapeños.
1 medium red onion, quartered
3 jalapeño chiles, stemmed and quartered
2 cloves garlic, peeled and smashed
1 3/4 cups water
1 tablespoon vegetable oil
1 pound ground pork
1 tablespoon ground cumin
1 15-ounce can white hominy (pozole), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
prep: 15 minutes
total: 45 minutes
blender or food processor
large, heavy pot
tongs
colander
1. Combine the onion, jalapenos, garlic and water in a blender or food processor, and purée until smooth.
2. Heat the oil in a large, heavy pot over medium-high heat. When it's hot and shimmering, add the pork. Cook, stirring often, until it's light brown, 3-5 minutes. Remove the pork to a bowl. Pour off all but 3 tablespoons of the fat from the pot.
3. Add the cumin to the pan and cook for 15 seconds. Carefully add the onion-jalapeño purée to the hot pan. (It will spatter some). Season the purée generously with salt. Lower the heat and simmer until most of the liquid evaporates, about 10 minutes.
4. Return the pork to the pan along with the hominy and half the cilantro. Simmer gently, uncovered, until the pork is tender, 10-15 minutes. Stir in the lime juice and remaining cilantro.
2. Heat the oil in a large, heavy pot over medium-high heat. When it's hot and shimmering, add the pork. Cook, stirring often, until it's light brown, 3-5 minutes. Remove the pork to a bowl. Pour off all but 3 tablespoons of the fat from the pot.
3. Add the cumin to the pan and cook for 15 seconds. Carefully add the onion-jalapeño purée to the hot pan. (It will spatter some). Season the purée generously with salt. Lower the heat and simmer until most of the liquid evaporates, about 10 minutes.
4. Return the pork to the pan along with the hominy and half the cilantro. Simmer gently, uncovered, until the pork is tender, 10-15 minutes. Stir in the lime juice and remaining cilantro.
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