Seattle winter is officially here. Our first snow was last weekend and the temp has been chilly. Perfect weather to make up a batch of this goodness, inspired by Mexican pozole. This is one of my all time faves and has been in my recipe rotation for years. For how quick and easy it is to make, you are getting a super flavorful, healthy and filling meal, with adjustable heat, depending on how many jalapeño seeds you use. Delish winter comfort food and a nice break from traditional chili.
Courtesy of Gourmet Magazine and posted on Epicurious
Serves 4 – Total Time: 40 min – Prep: 10 min
- 1 medium white onion, quartered
- 2 (3- to 4-inch) fresh jalapeño peppers, stemmed and quartered, including seeds – Be mindful of how many seeds you use depending on how spicy you like it. I probably use a quarter of the seeds and it has a kick, but not too much heat.
- 4 garlic cloves, peeled and smashed
- 1 3/4 cups chicken broth (14 fl oz)
- 1/4 cup high heat cooking oil, such as canola, grape seed or safflower
- 1 lb ground pork
- 1 teaspoon ground cumin (I love cumin, so I always end up adding more)
- 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 pepitas, sour cream, green salsa (I am obsessed with Salsa de Rosa)
Purée onion, jalapeños, 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. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pepitas and a spoonful of salsa and sour cream.