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.
- 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.