This sumptuous white and green chili delivers gentle heat from fresh poblano and jalapeño chiles, as well as a filling heartiness from white beans, large white corn kernels (hominy) and ground pork. Simmered in broth with earthy spices — and no tomatoes — it’s a totally different and delightful chili experience.
The chili can be refrigerated for up to 5 days.
From nutritionist and cookbook author Ellie Krieger.
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Ingredients
measuring cupServings: 4-6 (Makes 8 cups)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium poblano peppers (about 3 ounces each), seeded and finely diced (about 1 1/2 cups)
- 3 tablespoons seeded and finely diced jalapeño pepper
- 2 cloves garlic, minced or finely grated
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt, or more as needed
- 1/4 teaspoon cayenne pepper, or more as 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 (15 1/2 -ounce) can hominy, drained and rinsed
- 1/4 cup plain Greek yogurt (whole-milk or reduced fat), for serving
- 2 tablespoons fresh cilantro leaves, for serving
- 4 lime wedges, for serving
Directions
Step 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.
Step 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.
Step 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.
Step 4
Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge.
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Nutritional Facts
Per serving (based on 6)
Calories
360
Fat
16 g
Saturated Fat
4 g
Carbohydrates
33 g
Sodium
500 mg
Cholesterol
55 mg
Protein
25 g
Fiber
9 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From nutritionist and cookbook author Ellie Krieger.
Tested by Andy Sikkenga.
Published November 6, 2019
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