Executive Chef Keenan J. Cain
Legacy Retirement Communities
“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."
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
- Heat olive oil in suitable pan.
- Brown ground pork to doneness, do not drain and reserve fat for roux base.
- Add carrot, celery and onion, cooking briefly. Add flour and finish cooking vegetables.
- Combine broth and stir slowly as you add to pan. Mix well.
- Add remaining ingredients accordingly and bring to a simmer.
- Cook and adjust seasonings to taste and desired thickness. Garnish with cilantro leaf.
- Serve with warm tortillas.