New Mexican Style Green Chili
The poblano and diced green chilis give this New Mexican dish its lovely authentic flavor no matter where you are serving it. It’s a delectable alternative to typical chilis with kidney beans and tomatoes, making it very kidney friendly.
Cook time: 35min
1 small (70g) onion, quartered
2 cloves of garlic, peeled and smashed
1 medium (14g) Jalapeño, stemmed and quartered (including seeds)
1 small (33g) Poblano chili
2 medium (34g each) tomatillos
2 cans New Mexican (Hatch™) green chilis
½ cup water
4 tablespoons vegetable oil, divided
1 pound ground turkey or pork
½ teaspoon cumin, grounded
1 can low-sodium hominy, drained
⅓ cup cilantro leaves, finely chopped
1 cup reduced-sodium chicken broth
¼ teaspoon sea salt (optional)
- Purée onion, garlic, chilis, tomatillos and 1 can of hatch chilis with ½ cup water in a blender. Set aside.
- Heat 1 tablespoon oil in a 4-quart heavy pot or skillet over moderately high heat.
- Brown meat, stirring and breaking up clumps with fork until no longer pink, about 4 minutes.
- Transfer meat to a bowl, pouring off all but 1 tablespoon fat from pan.
- Add remaining 3 tablespoons oil to the same pan or skillet. Add purée, and cumin.
- Cook, stirring frequently until mixture has thickened and most of the liquid is evaporated, about 10 minutes.
- Add back the meat, hominy, cilantro, remaining can of Hatch™ chilis, and 1 cup of broth. Season with salt, if desired.
- Simmer, uncovered, stirring occasionally for about 10 minutes.
- Serve chili in bowls. Enjoy!