Pork chili verde
Cook: 40 minutes Makes: 4 to 6 servings 1 tablespoon extra-virgin olive oil 1 cups) medium yellow onion, diced (about 1 1⁄ 2
3 medium poblano peppers (about 3 ounces each), seeded and finely diced (about 1 1⁄ 2 cups)
jalapeño 3 tablespoons pepper seeded and finely diced 2 cloves garlic, minced or finely grated 1 teaspoon ground cumin 3⁄ teaspoon dried oregano 4 1⁄ teaspoon ground coriander 2 1⁄ teaspoon kosher salt, or more as needed 2
1⁄ teaspoon cayenne pepper, or more as 4 needed 12 ounces lean ground pork (may substitute ground turkey)
Two (15 1⁄2- ounce) cans no-salt-added white beans, such as cannellini, drained and rinsed
4 cups low-sodium chicken broth One 1⁄2- ounce) can hominy, drained and
rinsed (15
1⁄ cup plain Greek yogurt (whole-milk or 4 reduced fat)
2 tablespoons fresh cilantro leaves 4 lime wedges
1. In a large heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the onion, poblanos and jalapeños and cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes.
Add the garlic, cumin, oregano, coriander, salt and cayenne pepper and cook, stirring, until fragrant, about 30 seconds.
2. Add the pork and cook, breaking up the meat with a spoon, until no longer pink, about 3 minutes. Add the beans and the broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the ingredients have melded, about 20 minutes. Using a spoon, mash some of the beans on the side of the pot to thicken the mixture a bit.
3. Add the hominy and taste the stew. Season with more salt and/or cayenne pepper, if desired, and continue to cook, uncovered and stirring occasionally, until the ingredients have warmed through and the chili has thickened, about 15 minutes.
4. Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge.
Nutrition information: 360 calories; 16 g total fat; 4 g saturated fat; 55 mg cholesterol; 500 mg sodium; 33 g carbohydrates; 9 g dietary fiber; 2 g sugars; 25 g protein.