Yield: ~9 c. (just over 2 quarts)
3 Poblano chiles
1 Jalapeño chile
5 garlic cloves, whole
5 tomatillos, husked & rinsed
1 Tbs bacon grease (or olive oil)
2 small onions, chopped
1 tsp whole cumin, crushed
½ tsp whole coriander, crushed
1 tsp dried marjoram
¼ tsp freshly ground black pepper
1 Tbs (from small can) diced, green chiles
1 can (15.5 oz) white hominy- drained, not rinsed
1 can (15.5 oz) cannellini beans (white kidney beans)- drained, not rinsed
1 ½ qt. chicken stock or broth
2 c. shredded, roasted pork (*see recipe below if needed)
~1 tsp. salt (or to taste)
Cilantro, ripped or chopped
Queso fresco &/or Queso Quesadilla
Preheat your broiler or a grill. Once hot, place all chiles, garlic cloves and tomatillos on to roast. Roast until soft and blackened. Carefully remove from broiler, with the accumulated juices. Place all into a blender jar EXCEPT one of the poblanos. Blend until smooth.
Peel & seed the remaining poblano. Chop it up and reserve. Set a strainer over medium-sized bowl and pour in mixture from blender. Using a spoon or spatula, push through leaving skins & seeds behind. Reserve strained mixture (discard skins & seeds). Heat bacon grease (or olive oil) in a Dutch oven. Once hot, add onions and sauté until soft, just a couple of minutes. Add cumin, coriander, marjoram & black pepper. Stir for a minute or so, this will allow the spices to “bloom” or start to release their oils. Add the reserved poblano, the diced green chiles and the reserved strained mixture. Cook, stirring over medium-high heat for about 5 minutes or so, allowing mixture to cook down a bit.
Add hominy & beans (drain, but don’t rinse…will help the texture later) and chicken broth. Bring to a boil, reduce to a simmer and let cook for about 10 minutes. Add pork and about a teaspoon of salt (taste to check). Bring back to the boil for a minute or so, then it is finished.
Ladle hot chili into bowls and garnish with cilantro, crumbled or shredded cheese, avocado, sour cream and a squeeze of lime. Roast poblanos, jalepeno, tomatillo & garlic until blackened in spots and very soft. Blended mixture passed through sieve. Ready to add to hot pan. Layering on those different layers of flavor for a well-rounded taste. Pouring in the reserved blended, strained poblano mixture.Adding the hominy, beans and chiles. Stir in that chicken broth/ stock. Finished and ready to ladle into the bowls!
Serve with all those bright, fresh flavors to add contrast to the earthy, homey flavor of the chili. Soul-satisfying!
* Use your favorite, seasoned roasted pork OR Use this:
~3 lb. pork butt/shoulder
2 Tbs. paprika
2 tsp. garlic powder
1 Tbs. Brown sugar
1 1/2 tsp. dry mustard
1 1/2 Tbs. ground cumin
2 Tbs. sea salt
Mix together the six spices to make a dry rub. Rub all over the pork. Let marinate an hour or up to overnite. Slowly roast in a 300 degree F oven, approximately 3-4 hours or until easily shredded. You will have more than 2 cups, but you can use extra for something else yummy.
I'm also going to submit this as my recipe for this week's Souper Sunday over at Kahakai Kitchen. My fridge is full and we need to start eating up some of the goodies made this week, so really, I'm not being lazy... okay, I kind of am. I hate wasting food, though!