Green Chilli with Pork

Ingredients for Green Chilli with Pork

• 1 medium white onion, quartered

• 2 (3- to 4-inch) fresh jalapeño chillies, stemmed and quartered, including seeds

• 2 garlic cloves, peeled and smashed

• 425ml reduced-sodium chicken broth (425ml )

• 60ml vegetable oil

• 450g pork mince

• 1/2 teaspoons ground cumin

• 1/4 colher de chá de sal

• 1 (14- to 425g ) can white hominy (also called pozole), rinsed and drained

• 1/3 cup finely chopped fresh coriander

• Accompaniments: toasted hulled (green) pumpkin seeds

• crumbled queso fresco or ricotta salata

Purée onion, chillies, and garlic with 120ml chicken broth in a blender.

Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.

Add remaining 45ml oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.

Add pork, hominy, coriander, and remaining 300ml broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chilli sprinkled with pumpkin seeds and cheese.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.