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. 

More From FoodService Director

Industry News & Opinion
Shedd Aquarium White Sox Shedd The Straw

The Chicago White Sox have partnered with the Shedd Aquarium to support their “Shedd the Straw” initiative: a plan that the groups expect to curb the use of plastic straws by about 215,000 this baseball season.

Beginning on Earth Day, April 22, drinks at all dining locations throughout the Sox’s Guaranteed Rate Field will not be automatically served with plastic straws. Guests will be provided with biodegradable straws upon request. Guaranteed Rate Field is said to be the first in Major League Baseball to ban the use of plastic straws.

“At one of Shedd Aquarium’s local...

Industry News & Opinion

The Henry P. Kendall Foundation, a philanthropic group that aims to create a more sustainable food system in New England, has announced its creation of the New England Food Vision Prize .

The foundation is inviting foodservice leaders from colleges and universities throughout New England to submit their ideas on how to create a stronger food system that will help the region produce at least half of its own food by 2060.

Qualifying ideas must be collaborative and replicable, among other requirements. The foundation hopes that by reaching out to large food purchasers, like...

Industry News & Opinion
CP building

Central Point School District in Central Point, Ore., is sprucing up its lunch program by adding more locally produced foods and scratch-made dishes, KDRV reports.

A nutritionist and chef from the Oregon Dairy and Nutrition Council trained school staff on 15 new recipes with the goal of upgrading the school lunch menu.

The ongoing project has been successfully implemented in other Oregon school districts over the last eight years. The trainings focus on Oregon State University Extension Food Hero recipes that meet USDA nutrition standards and incorporate locally sourced...

Industry News & Opinion

Carson City School District in Carson City, Nev., hosted its Breakfast with a Hero event this week, Carson Now reports.

Held at an elementary school, the event invited local law enforcement to serve breakfast and eat with students. Officials say the event was intended to help students connect and engage with local officers in a casual setting.

Read the full story via carsonnow.org .

Photo by Dan Davis at Carson City School District

FSD Resources