Green Chili with Pork

Green Chili with Pork
Photo by Romulo Yanes


  • crumbled queso fresco or ricotta salata
  • 2 3- to 4-inch fresh jalapeño chiles
  • hulled (green) pumpkin seeds
  • 1 medium white onion
  • 1 14- to 15-oz can white hominy (also called pozole)
  • 1 pound ground pork
  • ¼ cup vegetable oil
  • + 5 more ingredients
    • ¼ teaspoon salt
    • 1/3 cup fresh cilantro
    • 2 garlic cloves
    • 1 ¾ cups reduced-sodium chicken broth
    • ½ teaspoon ground cumin

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 w...

View full recipe at Epicurious


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