Taino Chili

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
11

Executive Chef Keenan J. Cain
Legacy Retirement Communities
Lincoln, Neb.

“Corn was introduced to us from the original American natives as a staple," Cain says. "In this recipe, hominy replaces the beans and mild green chilies, [and] tomatillos and/or salsa verde replace the traditional red chilies and tomatoes as the body. Beef gives way to ground pork and adds its own distinct flavor profile."

Ingredients

2 tbsp. pure olive oil
1 lb. ground pork
1 carrot, shredded
1 celery, minced
1 onion, minced
3 tbsp. flour
6 cups chicken broth
1 tbsp. crushed garlic
4 tomatillos, chopped coarsely
1 pint salsa verde, verde enchilada sauce-tomatillos, green chilies or a similar regional favorite
1/4 cup chipotle sauce (chipotle peppers work well; use as you would a bay leaf)
36 oz. hominy undrained
1 tbsp. cumin to taste
1/4 cup chili powder (optional)
1/2 tsp. thyme or oregano
2 oz. pimento

Steps

  1. Heat olive oil in suitable pan.
  2. Brown ground pork to doneness, do not drain and reserve fat for roux base.
  3. Add carrot, celery and onion, cooking briefly. Add flour and finish cooking vegetables.
  4. Combine broth and stir slowly as you add to pan. Mix well.
  5. Add remaining ingredients accordingly and bring to a simmer.
  6. Cook and adjust seasonings to taste and desired thickness. Garnish with cilantro leaf.
  7. Serve with warm tortillas. 

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