Green Chili With Pork

Brimming with Mexican flavours, this riff on chili con carne is adapted from Gourmet. Look for white hominy (pozole) and queso fresco (mild Mexican white cheese) in Latin supermarkets. Green pumpkin seeds (pepitas) are sold in some mainstream supermarkets, bulk and health food stores.

1 white onion, chopped
2 jalapeños, stemmed, quartered (with seeds)
2 cloves garlic, chopped
1-3/4 cups chicken stock
1/4 cup canola oil
1 lb (450 g) ground pork
1/2 tsp ground cumin
1/4 tsp salt
15 oz (425 g) can white hominy (pozole), rinsed, drained
1/3 cup chopped cilantro leaves

Accompaniments:
Hulled green pumpkin seeds (pepitas), toasted
Crumbled queso fresco or ricotta salata

In blender or food processor, purée onion, jalapeños, garlic and 1/2 cup stock.

Heat 1 tablespoon oil in medium saucepan over medium high. Add pork. Cook, stirring and breaking up clumps with fork, until no longer pink, about 8 minutes. Using slotted spoon, transfer meat to bowl. If needed, discard all but 1 tablespoon fat from pot. Add remaining 3 tablespoons oil to pot. Heat over medium-high. Carefully add onion purée (it may splatter), cumin and salt. Cook, stirring, until mixture is thickened and most of liquid is evaporated, about 10 minutes. Add reserved pork, hominy, cilantro and remaining 1-1/4 cups stock. Bring to boil. Reduce heat to medium. Simmer, stirring occasionally, 10 minutes.

Serve in bowls. Pass pumpkin seeds and cheese separately.

Makes 4 servings.