Green Chilli with Pork

Ingredients for Green Chilli with Pork

• 1 medium white onion, quartered

• 2 (3- to 4-inch) fresh jalapeño chillies, stemmed and quartered, including seeds

• 2 garlic cloves, peeled and smashed

• 425ml reduced-sodium chicken broth (425ml )

• 60ml vegetable oil

• 450g pork mince

• 1/2 teaspoons ground cumin

• 1/4 teaspoons salt

• 1 (14- to 425g ) can white hominy (also called pozole), rinsed and drained

• 1/3 cup finely chopped fresh coriander

• Accompaniments: toasted hulled (green) pumpkin seeds

• crumbled queso fresco or ricotta salata

Purée onion, chillies, and garlic with 120ml 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 45ml 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, coriander, and remaining 300ml broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chilli sprinkled with pumpkin seeds and cheese.

Avvertenza

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