Pork and Hominy Chili

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Cold New England Falls call for chili early and often. I’ve made white chicken chili and tequila lime turkey chili in weeks past, so the time had come to try a delicious pork and hominy chili. This is well-balanced chili. The sweetness of the pork, balances out the smoky tomatillos. Feel free to use several varieties of hot peppers. I added tomatoes to make it sweet and tangy. Throw in a splash of lime juice at the end to soothe your tongue. The sour cream and avocado helps that too! Enjoy and send me a picture of your chili.

Pork and Hominy Chili

Ingredients: Pork, Chile’s, Tomatoes, Garlic, onion, cumin, chicken broth, hominy, cilantro

 

Pork and Hominy Chili

The more heat, the merrier

 

Pork and Hominy Chili

Heat oil, add pork, onion, peppers, and cook until meat is no longer pink

 

Pork and Hominy Chili

Stir flour, garlic, cumin, and cayenne, broth, hominy, and tomatoes

 

Pork and Hominy Chili

Stir in cliantro and season w salt and pepper, and add your garnishes!

 

Pork and Hominy Chili

this chili is sweet, spicy, and tangy, enjoy!

 

Pork and Hominy Chili
Author: 
Recipe type: Chili
Cuisine: Southwestern, Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Pork and Hominy Chili has sweetness of the pork, tanginess of the tomatoes, and spiciness of the chiles. Very well-balanced, fresh, and filling. Enjoy.
Ingredients
  • 1 TBS vegetable oil
  • 1 pound of ground pork
  • 1 onion, chopped fine
  • 2 poblano chiles, stemmed, seeded, and chopped (ok to use other chiles)
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 1 (28 oz) can tomatillos, drained (ok to use 1 oz of chopped tomatoes, or mix both)
  • 1 tablespoon all-purpose flour
  • 2 garlic cloves, minced
  • 1 Tsp ground cumin
  • ½ Tsp cayenne pepper
  • 2½ cups low-sodium chicken broth
  • 1 (15 oz) can white or yellow hominy, rinsed
  • 2 TBS minced fresh cilantro
  • salt and pepper
  • Garnishes:
  • Avocado, diced
  • Sour cream
  • Tortilla Chips
  • Shredded pepper jack cheese
  • Limes
Instructions
  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 4 minutes.
  2. Meanwhile, smash 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 (or chopped tomatoes or both) and hominy and simmer, stirring occasionally, until thickened about 20 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

 

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Pork and Hominy Chili

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced Pork, Chile’s, Tomatoes, Garlic, onion, cumin, chicken broth, hominy, cilantro: 3/4 cup
...Directions:
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