Green Chili
Ingredients
The chili
-
3
pieces
poblano peppers
-
4
cloves
garlic
-
2
pieces
jalapeño peppers
-
1
medium
yellow onion
-
3
tablespoons
extra-virgin olive oil
-
1½
teaspoons
kosher salt
-
¾
teaspoon
ground black pepper
-
2
pounds
pork tenderloin
-
¼
cup
fine-grain cornmeal
-
1
can
fire-roasted diced tomatoes (14.5 ounces)
-
1
jar
prepared tomatillo salsa (16 ounces)
-
3-4
cups
low-sodium chicken broth
-
1
teaspoon
dried oregano
-
1
pinch
ground cloves
-
1
can
white hominy (15 ounces)
For serving
-
1
sliced
avocado
-
1
bunch
chopped fresh cilantro
-
1
cup
plain nonfat Greek yogurt or sour cream
Instructions
- Preheat the oven to 400°F and roast the poblanos, garlic, jalapeño, and onion until golden brown.
- Heat oil in a pot and brown the pork in batches, seasoning with salt and pepper.
- Add cornmeal, diced tomatoes, tomatillo salsa, chicken broth, oregano, cloves, and roasted vegetables to the pot.
- Simmer the chili for 20 minutes, stirring occasionally.
- Blend 2 cups of the chili until smooth and return it to the pot.
- Stir in hominy and continue to simmer until the pork is tender, adding more broth if needed.
- Serve hot, topped with avocado, cilantro, and Greek yogurt.
Nutrition Facts (estimated)
Servings
5 servings
Calories
522
Total fat
18g
Total carbohydrates
43g
Total protein
45g
Sodium
20mg
Cholesterol
118mg
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