CHILI VERDE

1

Large white onion, chopped large

4

Medium fresh jalapeno chiles, stemmed and quartered, including seeds

6

Medium cloves garlic

3 1/2 cups

Low sodium chicken broth (28oz)

1/2 cup

Vegetable oil

2 lb

Ground pork

2 tsp

Ground cumin

1/2 tsp

Salt

2

14oz cans hominy (pozole), rinsed and drained

1/2 cup

Finely chopped fresh cilantro, plus more to garnish

Grated queso fresco or montery jack cheese, to garnish

Corn tortillas

6

Lime wedges, from one lime

Puree onion, chili and garlic with 1 cup broth in a food processor or blender.

Heat 2 tbs oil in a large skillet. Brown pork, breaking up clumps with a wooden spoon, until browned, about 15 minutes. Transfer to a large pot with a slotted spoon. Discard fat and wipe skillet clean.

Heat remaining oil in skillet and add puree, cumin and salt. Fry until most of the liquid has evaporated and mixture has thickened, about 10 minutes.

Transfer puree to pot and add hominy and remaining broth. Simmer uncovered, stiring ocasionally, for 8 minutes. Stir in cilantro and simmer 2 minutes more.

Serve chili with tortillas, cheese, cilantro and lime wedges.