November 15, 2010
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Green chili, chili verde, is not common in the Northeast which is a shame because it is a delicious take on the Mexican-American classic. Chili verde usually contains cubes of pork shoulder cooked in chicken stock with tomatillos. This recipe is not the usual because I omit the tomatillos in favor of lots of green peppers. The hominy is not usual either but ever since I had chili verde with hominy in Goleta, California I have been hooked on the combination. I used some of the carnitas I made a couple days ago to speed up the recipe but you could start with raw pork as well. Just cook it as described in my carnitas recipe then continue with the chili. Incidentally, most of the green bell pepper I used came from the tops I cut off of the stuffed peppers I made last week. Never throw away pepper trimmings!
- 4 ounces dried hominy (you can used canned, just skip the soaking)
- 1 Tbsp. oil
- 1 cup diced green bell pepper
- 2 jalapeños, seeded, and minced
- 2 or 3 green serranos, seeded and minced
- 1 medium onion, diced
- 2 or 3 cloves garlic, minced
- 8 ounces shredded cooked carnitas
- 3 cups stock: pork, beef or vegetable
- ¼ cup tequila, optional
- 1 tsp. ground cumin
- 1 Tbsp. dried oregano
- 1 tsp. freshly ground pepper or to taste
- ¼ cup masa harina or fine corn meal
- Salt to taste
Rinse the hominy and let it soak until you are ready to add it to the chili.
Heat the oil in a Dutch oven or other large pot over medium-high heat. Add all the peppers and sauté for about 5 minutes. Add the onions and cook for a further 5 minutes. Finally put in the garlic and cook for another 2 minutes. Add the meat and stir in the stock and tequila if using. Season with cumin, oregano, and pepper. Drain the hominy and add to the pot. Bring to a boil and simmer for about 45 minutes or until the hominy is tender. Mix the masa into an equal amount of cold water then stir into the chili. Season to taste with salt and pepper. Raise the heat to boil for a minute or 2 until thickened.
Serve with white rice.