Green Chili with Pork and Chickpeas

When you first read this title you might have thought of chilies as in peppers. That wouldn’t be completely off the mark. This dish does contain green chilies, but it is also a twist on the classic that can be found everywhere from Texas to Cincinnati and in between.

I have had this recipe for several years and I make it at least once every winter. It is such a nice break from red chili with its beans and ground beef. Over time, I’ve adjusted it to my tastes. I add canned green chilies along with salsa verde and I use less pork.

I cook my own chickpeas before making it, but the hominy is canned. I was fortunate enough to make hominy from dried when we were in Brazil in the dish Canjica, but I haven’t made it since we’ve been back in the US. Although, I have seen the dried version in our international markets here.

It is a very monochromatic dish, but by topping it with some red salsa, hot sauce or pickled jalapenos you can make it a little more appealing to the eye. Fortunately in this case, appealing to the eye has nothing to do with appealing to the tummy.

It is delicious served alone, but if you want a little extra something try it with rice or homemade corn tortillas!

Green Chili with Pork and Chickpeas
Adapted from Pork & Chickpea Chili, Woman’s Day March 2006

½ to ¾ lb pastured, ground pork
1 small onion, chopped
2 cloves garlic, minced
1 ½ cups cooked chickpeas
1 cup cooked hominy
1 – 7 oz. can green chilies
1 cup salsa verde
1 tsp ground cumin
½ tsp salt
¼ tsp ground black pepper

In a medium pot, cook the ground pork with the onion and garlic. Cook until no longer pink and slightly browned. Add the chickpeas, hominy, green chilies, salsa and ¾ cup of water. Stir in the cumin, salt and pepper.

Bring to a boil and reduce to simmer. Simmer partially covered for 10 to 15 minutes. Serves 3 to 4.