Approximate values estimated by AI
Smoky Pork Green Chili with Hominy
80% authentic · Southwestern
A flavorful variation of pork green chili featuring smoked paprika for depth and hominy for a unique texture, offering a Southwestern twist.
Ingredients
- Pork shoulder1.5 lbs
- Poblano peppers4
- Jalapeño peppers2
- White onion1 large
- Garlic cloves3
- Chicken broth4 cups
- Canned hominy, drained1 (15 oz) can
- Smoked paprika1 tsp
- Cumin1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Cotija cheesefor garnish
- Cilantrofor garnish
Steps
- 1
Roast poblano and jalapeño peppers until charred. Place poblanos in a bowl, cover, and let steam. Peel, seed, and roughly chop the peppers.
- 2
Cut pork shoulder into 1-inch cubes. Season with salt and pepper.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear pork cubes until browned. Remove pork and set aside.
- 4
Add chopped onion to the pot and cook until softened. Add minced garlic and cook for 1 minute.
- 5
Add chopped roasted peppers to the pot. Stir in smoked paprika and cumin.
- 6
Return pork to the pot. Pour in chicken broth. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer for 2-2.5 hours, or until pork is tender. Stir in drained hominy during the last 30 minutes of cooking.
- 8
Season with salt and pepper to taste. Serve hot, garnished with crumbled cotija cheese and fresh cilantro.
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