Tuesday, February 19, 2008

pork & hominy chili

After a week of being under the weather, I finally felt like getting back in the kitchen. I made a chili with pork and hominy. It might actually be considered a posole. Either way, it was spicy and perfect for a cold night. Easy and healthy, too! Here's my recipe:

Pork & Hominy Chili

2 tsp. vegetable oil
1 lb. boneless pork chops, cut into 1/2-inch pieces
4 cloves garlic, minced
1 shallot, chopped
1 yellow onion, cut into bite size pieces
1 jalepeno, seeded and finely chopped
1 Tblsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic powder
2 tsp. mexican oregano
1 large (28 oz.) can of hominy, drained
1 large (28 oz.) can diced tomatoes, drained
1 small (14 oz.) can pinto beans
1 1/2 cups chicken stock
1 red bell pepper, chopped
1/2 green bell pepper, chopped
salt and pepper

1. Cook pork in vegetable oil until browned a bit. season with salt.

2. add onion, garlic, shallot and jalepeno and spices. Cook until everything is coated with spice and the vegetables start to soften.

3. Add hominy, stock, tomatoes, beans and bell peppers. Taste and adjust seasonings to your liking. Simmer for at least 45 minutes. If desired, add a slurry of 2 Tbsps. corn starch and 2 Tblsps. cold water or stock and bring back up to a boil to thicken.

4. Serve with sour cream, pico de gallo, Queso Fresco and tortilla chips!!

1 comment:

redneck muppet said...

you sure know how to make pork pretty!