Green Chili Pork Pozole - Innit

Ingredients

4 Servings

Meat & Seafood

  • Jimmy Dean Pork Sausage 1 lb

  • Chicken Stock 2 cups

Dry Goods

  • Corn Masa Flour 1/4 cup

Pantry

  • White Vinegar 1 Tbsp

  • Extra Virgin Olive Oil 1/3 cup

Produce

  • Red Radishes 2

  • Cilantro 1/2 bunch

  • Fresh Celery 3 stalks

  • Lime 1

  • Green Jalapeño Pepper 1

  • Tomatillos 10

  • Garlic Cloves 4

  • Yellow Onion 1

  • Poblano Peppers 2

Canned/Bottled Goods

  • Canned Hominy 1 can

Dairy & Eggs

  • Cotija Cheese 1/4 cup

  • Sour Cream 1/4 cup

Spices

  • Ground Coriander 1 tsp

  • Kosher Salt 1 Tbsp

  • Ground Cumin 1 tsp

  • Dried Oregano 1 tsp

Preparation

  1. Gather Ingredients

  2. Prepare & Cook Vegetables

    Set oven to broil (high). Prepare vegetables. Remove seeds from peppers and place, along with the rest of prepared ingredients, on a sheet pan and drizzle with oil and season with salt. Broil on middle rack for 10 minutes or until slightly charred. Remove from oven and set aside.

    • 1, sliced Yellow Onion
    • 2 Poblano Peppers
    • 1, halved, seeds removed Green Jalapeño Pepper
    • 10 Tomatillos
    • 4 Garlic Cloves
    • 3 stalks, chopped Fresh Celery
    • 3 Tbsp Extra Virgin Olive Oil
    • 2 tsp Kosher Salt
  3. Create Chili

    Heat oil in a large pot over medium-high heat. Add sausage, in small pieces, and cook, for about 5 minutes or until browned. Scoop out the meat and put on a paper towel lined plate. Add broiled vegetables to pot followed by the spices and chicken stock. Stir to mix. Add cilantro. Using a stick blender, blend until smooth. Add drained hominy and return cooked sausage to pot. Add corn flour and vinegar. Season with salt stirring well to combine. Simmer for 5 minutes or until slightly thickened.

    • 2 Tbsp Extra Virgin Olive Oil
    • 1 lb Jimmy Dean Pork Sausage
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • 1 tsp Dried Oregano
    • 2 cups Chicken Stock
    • 1/2 bunch, leaves & tender stems Cilantro
    • 1 can, 25 oz, drained Canned Hominy
    • 1/4 cup Corn Masa Flour
    • 1 Tbsp White Vinegar
    • 1 tsp Kosher Salt
  4. Serve & Enjoy

    Ladle chili into bowls. Top with sour cream and cotija cheese. Garnish with cilantro, thinly shaved radishes and lime. Finish with a drizzle of olive oil if desired. Serve with favorite tortilla chips (optional).

    • 1/4 cup, heaping Sour Cream
    • 1/4 cup, crumbled Cotija Cheese
    • 4 sprigs, leaves picked Cilantro
    • 2 Red Radishes
    • 1, quartered Lime

Nutrition

  Amount per
serving
Daily value percentage
Calories 910 kcal  
Total Fat 60.0 g 77%
Total Saturated Fat 20.0 g 99%
Unsaturated Fat 40 g  
Low Cholesterol 110 mg 37%
Sodium 3710 mg 160%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 11 g 38%
Sugars Total 13 g  
Protein 28 g 57%
Vitamin C 95 mg 110%
Calcium Ca 254 mg 20%
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By Innit Culinary Team