Tuesday, February 5, 2008

Chili with a kick!

Don't be deceived, this is not just any chili. This is pork and hominy chili, which is nothing like the ground beef and kidney bean concept you were picturing. I have no problem with that type of chili on some occasions, but this chili should not be in the same category. It is a fiery mix of poblano peppers, pork, and hominy, with a tomato base. I love hominy, so when I saw this Cooking Light recipe I knew I had to try it. If you have never tasted hominy, I'd encourage you to try it. It's a puffed up corn, and tastes really nutty and delicious. It's great in Mexican style soups.

I only did one modification; a roasted poblano pepper in place of the green bell pepper. It came together really quickly, and tasted like it had been simmering all day. I might try to use a little less pepper next time, since I'm a wimp for spicy food, but otherwise it was perfect.

2 teaspoons canola oil
8 ounces boneless center-cut pork chops, trimmed and cubed
1 cup chopped onion (about 1 medium)
3/4 cup chopped green bell pepper
2 teaspoons bottled minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup light sour cream

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream. Serves 4. Original Recipe Link

I would have made cornbread with this, but Joe was gone for the night and cornbread for one person seemed silly. Next time, though, I'll use this cornbread recipe:

Cornbread from Nestie “Ashleighl

I've heard soaking the cornmeal in the milk first will help (soak about 20 minutes).

1 cup all-purpose flour

1 cup yellow cornmeal

3/4 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil (I use ½ butter and ½ oil)

Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan (OR 8x8- is what I like to use)

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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