Pork Chili Verde
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium poblano peppers (about 3 ounces each), seeded and finely diced (about 1 1/2 cups)
- 3 tablespoons seeded and finely diced jalapeño pepper
- 2 cloves garlic, minced or finely grated
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt, or more as needed
- 1/4 teaspoon cayenne pepper, or more as needed
- 12 ounces lean ground pork (may substitute ground turkey)
- Two (15 1/2-ounce) cans no-salt-added white beans, such as cannellini, drained and rinsed
- 4 cups low-sodium chicken broth
- One (15 1/2-ounce) can hominy, drained and rinsed
- 1/4 cup plain Greek yogurt (whole-milk or reduced fat), for serving
- 2 tablespoons fresh cilantro leaves, for serving
- 4 lime wedges, for serving
Directions
- 1
1 In a large heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering
- 2
2 Add the onion, poblanos and jalapeños and cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes
- 3
3 Add the garlic, cumin, oregano, coriander, salt and cayenne pepper and cook, stirring, until fragrant, about 30 seconds
- 4
4 Add the pork and cook, breaking up the meat with a spoon, until no longer pink, about 3 minutes
- 5
5 Add the beans and the broth
- 6
6 Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the ingredients have melded, about 20 minutes
- 7
7 Using a spoon, mash some of the beans on the side of the pot to thicken the mixture a bit
- 8
8 Add the hominy and taste the stew
- 9
9 Season with more salt and/or cayenne pepper, if desired, and continue to cook, uncovered and stirring occasionally, until the ingredients have warmed through and the chili has thickened, about 15 minutes
- 10
10 Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge