Some people have a strict definition of chili, but to me a major joy of the dish is that it’s more an open field than a narrow path, with plenty of room to play.
One variation that has made it to my weeknight table is this tomato-less white and green number made with fresh poblano and jalapeño peppers, white beans, large white corn kernels (hominy) and ground pork. You get meaty flavor in every bite, plus lots of hearty protein and fiber. Simmered in broth with earthy spices, and spiked with a hit of lime, each bowl gets topped with fresh cilantro and a dollop of yogurt — a bowl of goodness that launches you into a world of chili possibilities.
Pork Chili Verde
4 to 6 servings
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced (1½ cups)
3 medium poblano peppers, seeded and finely diced (1½ cups)
3 tablespoons seeded and finely diced jalapeño pepper
2 cloves garlic, minced or finely grated
1 teaspoon ground cumin
¾ teaspoon dried oregano
½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
12 ounces lean ground pork (may substitute ground turkey)
Two (15½-ounce) cans no-salt-added white beans, drained and rinsed
4 cups low-sodium chicken broth
One (15½-ounce) can hominy, drained and rinsed
¼ cup plain Greek yogurt (whole-milk or reduced fat), for serving
2 tablespoons fresh cilantro leaves
4 lime wedges
In a large heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the onion, poblanos and jalapeños and cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes. Add the garlic, cumin, oregano, coriander, salt and cayenne pepper and cook, stirring, until fragrant, about 30 seconds.
Add the pork and cook, breaking up the meat with a spoon, until no longer pink, about 3 minutes. Add the beans and the broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the ingredients have melded, about 20 minutes. Using a spoon, mash some of the beans on the side of the pot to thicken the mixture a bit.
Add the hominy. Season with more salt and/or cayenne pepper, if desired, and continue to cook, uncovered and stirring occasionally, until the ingredients have warmed through and the chili has thickened, about 15 minutes.
Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge.
Nutrition information: Calories: 360; Total Fat: 16 g; Saturated Fat: 4 g; Cholesterol: 55 mg; Sodium: 500 mg; Carbohydrates: 33 g; Dietary Fiber: 9 g; Sugars: 2 g; Protein: 25 g