Pork Chili Verde 4.000

Justin Tsucalas for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Nov 7, 2019

This sumptuous white and green chili delivers gentle heat from fresh poblano and jalapeño chiles, as well as a filling heartiness from white beans, large white corn kernels (hominy) and ground pork. Simmered in broth with earthy spices — and no tomatoes — it’s a totally different and delightful chili experience.

Storage Notes: The chili can be refrigerated for up to 5 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 8 cups

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

In a large heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the onion, poblanos and jalapeños and cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes. Add the garlic, cumin, oregano, coriander, salt and cayenne pepper and cook, stirring, until fragrant, about 30 seconds.

Add the pork and cook, breaking up the meat with a spoon, until no longer pink, about 3 minutes. Add the beans and the broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the ingredients have melded, about 20 minutes. Using a spoon, mash some of the beans on the side of the pot to thicken the mixture a bit.

Add the hominy and taste the stew. 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.

Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Andy Sikkenga.

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Email questions to the Food Section at food@washpost.com.