- Cooking Time:
- Preparation Time:
- 1 medium white onion, quartered
- 2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
- 2 garlic cloves, peeled and smashed
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1/4 cup vegetable oil
- 1 lb ground pork
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
- 1/3 cup finely chopped fresh cilantro
- Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata PreparationPurée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
- 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.
- 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.
- 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
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