- 3 lbs fresh ham or pork shoulder
- 1 Tbsp canola oil
- 1 C chopped onion
- 3 garlic cloves
- 2 C chicken stock
- 14-oz can stewed tomatoes
- 4 charred and peeled fresh green Anaheim chilies (or substitute dried, red ancho chilies, ground)
- 2 cups cubed potatoes
- 1 Tbsp cilantro
- 2 tsp each ground cumin, smoked paprika, oregano, and fennel seed
- 1 tsp salt
- 1⁄4 tsp pepper
- 1 can pinto beans
- 25-oz can hominy
- Garnishes: fresh cilantro, sour cream, cheddar cheese, shredded cabbage, scallions, and/or corn tortillas
Cut pork in 1-inch cubes.
Heat oil in a wide, deep, heavy pot over high heat.
Brown the meat in several batches, giving the cubes room, removing one group of cubes before adding the next.
Add onion and garlic and cook 3 to 5 minutes, stirring once or twice.
Add pork, stock, tomatoes, chilies, potatoes, and seasonings; bring to a simmer for 45 minutes.
Add beans and hominy and cook 30 minutes more, or until pork is tender.
Serve in bowls and pass garnishes. Serves 12.
• High-quality, fresh corn tortillas, like the kind that Gwen Artz serves at County Seat Kitchen Bar, can be purchased at Tortilleria y Taqueria Ramirez, 1429 Alexandria Drive, just off U.S. 60 (Versailles Road) west of Lexington.
• Beef chuck or shoulder can be substituted for pork in the chili. Canned, chopped green chilies can be substituted for fresh.
• Leftover chili can be used as a filling for the enchiladas verdes.