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Ingredients
- For the Chili:
- 3 tablespoons Extra Virgin Olive Oil
- 2 pounds Boneless Pork Shoulder (cut into 1-inch cubes)
- Salt and Pepper to taste
- 1 chopped Onion
- 3 minced Garlic cloves
- 2 Chipotle Chiles (roughly chopped)
- 1/4 cup fine White Corn Meal
- 1 28-ounce can San Marzano Tomatoes (finely chopped with juices)
- 1 15-ounce can Hominy
- 2 cups Hatch Green Chiles (roasted; peeled; chopped)
- 3 chopped Fresh Jalapenos
- 3 cups Chicken Stock
- For the Garnish:
- 1/2 cup Cilantro (leaves picked)
- 1 Lime (cut into wedges)
- 1/2 cup finely chopped White Onion
- 10 Corn Tortillas
Preparation
Step 1
3 tablespoons Extra Virgin Olive Oil
For the Chili: Heat the olive oil in a 4-quart Dutch oven with cover.
2 pounds Boneless Pork Shoulder (cut into 1-inch cubes)
Salt and Pepper to taste
Add the pork in small batches, and season with salt and pepper. Cook until lightly browned, and then remove from the pan.
1 chopped Onion
3 minced Garlic cloves
2 Chipotle Chiles (roughly chopped)
1/4 cup fine White Corn Meal
1 28-ounce can San Marzano Tomatoes (finely chopped with juices)
1 15-ounce can Hominy
2 cups Hatch Green Chiles (roasted; peeled; chopped)
3 chopped Fresh Jalapenos
Add onion, garlic and chipotle chiles and stir to combine. Add the fine corn meal, and stir for about 1-2 minutes. Once combined, add the tomatoes, hominy, green chiles, and jalapeños, mixing to incorporate the ingredients.
3 cups Chicken Stock
When combined, add the chicken stock, and then the cooked pork meat. Lower the heat, and cover the pot so that the mixture simmers for about 1 to 1 1/2 hours, until the meat is tender.
1/2 cup Cilantro (leaves picked)
1 Lime (cut into wedges)
1/2 cup finely chopped White Onion
10 fresh Corn Tortillas
For the Garnish: Garnish with cilantro, lime, and finely chopped white onion. Serve with fresh corn tortillas.