Green Chili With Pork

This is not, admittedly, beautiful food. It is, however, spicy and delicious and comforting and filling and has been appearing in my kitchen on a fairly regular basis over the last few months. The original recipe is here, but I’ve posted my version with some tweaks below. I followed the recipe pretty exactly the first time I made it, and it was way too Bowl o’ Meat for my tastes. But bulking it out a bit with some brown rice and carrots, plus extra broth, made it more of a one-dish meal and somewhat closer to nutritionally sound. Other vegetables would be good too–I can see zucchini, red pepper, maybe some greens. The trick is just making sure to chop them finely; the soup cooks for a relatively short period of time, so the vegetables need to be small to avoid staying too crunchy.


Green Chili With Pork

  • 1 medium onion, quartered
  • 2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
  • 2 garlic cloves, peeled and smashed
  • 4 cups reduced-sodium chicken broth
  • 1/4 cup vegetable oil
  • 2 medium carrots, minced
  • 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, sour cream, brown rice

Purée 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. Add carrots to the pot. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes. Add pork, hominy, cilantro, and remaining broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili over brown rice, sprinkled with pumpkin seeds, sour cream, and/or cheese.

Ripple me this…

A very good friend of mine was married a couple of weeks ago. I offered to make them a ripple blanket as their gift, since I knew she’d liked the others I’ve made and I’d just been waiting until I could see all of the Cascade 220 colors in person before I got started. I went to Webs this past week while Rob and I were gallivanting around New England and came up with a combination of three neutrals and nine colors that I like together.

I’m two stripes in and like it so far, so we’ll see…

In other project news, I’m a few inches short of the armhole on a Folded out of Cherry Tree Hill sock yarn that used to be a bright bubblegum pink, but I overdyed with a little bit of black. And I started a Milkweed Shawl with a random ball of tweedy Shetland that may or may not be enough to finish it. If not, I have enough black yarn of a similar gauge that will work. It’s a very easy project, but still requires enough attention to keep from getting too bored; I’m enjoying it.

Season two of Sherlock is on PBS tonight, which is pretty exciting news in this household, I have a big pot of green chili with pork and hominy ready to go–I should take a picture of it later and write up the recipe; it’s quick and delicious–and still have to knock out a freelance piece, run a couple of errands, and figure out what I’m wearing to my first day at the new job tomorrow(!) before I can relax for the night. On to it…