I love to go through cooking magazines and find recipes that look interesting, have lots of veggies, and different spice combos. I’m fortunate that I have a husband who eats almost everything and anything. This is a recipe that I found in Eating Well. I’ve made a couple modifications…one on purpose, another quite by accident. But I’ve made it several times and we always enjoy it.
Tomatillo and Pork Chili…it’s what’s for dinner tonight.
In a large Dutch oven heat 3T of olive oil over medium heat. Add:
1 large onion diced
1# ground pork (I used ground pork breakfast sausage)
Cook until meat is no longer pink.
3 cups diced tomatillos
1 cup diced pablano pepper (about 2 medium)
Now add your seasoning:
2 T minced chipotle chilies in adobo sauce
3 T dried oregano
2 tsp ground cumin
1 tsp salt
Now add the canned goods:
1 15 oz can cannelloni beans (white kidney beans)
1 15 oz can white or yellow hominy
Rinse the beans and hominy before adding.
1 14 oz can of diced tomatoes (I used my home canned stewed tomatoes)
Finally, add the liquid:
4 cups reduced sodium chicken broth
OR, as I mistakenly did,
3 cups reduced sodium chicken broth and
1 12-oz bottle lager style beer 🙂
Bring to a boil and reduced heat to a simmer. Cook on low partially covered for about 50 minutes until the liquid is reduced and thickened.
Serve this chili with any or all of the following garnishes:
Sliced black olives , cheddar or jack cheese, diced green onions, diced avocado, or jalapeños. Like me, you can modify to your personal taste. I’m fortunate that I have an awesome organic farm very near by where I get excellent meats. I love their breakfast sausage and tried that as an experiment and it worked!
Now I need to make us some cornbread to go with the chili. I’ll post the cornbread later.