southwestern white chili.

It’s been a while. I know. I got a new job and the transition ate me alive and I didn’t do much else but work and then sleep. But now, we are launched and alive and I can talk about FOOD again.

In case you don’t live in the North, it’s now winter in the world….at least, in Edmonton. It’s been -25 to -30 all week and thus, one-pot dinners with an emphasis on meat, meat, and meat, have been in order. This one comes from Men’s Health magazine (a surprising treasure trove of solidly delicious, hearty meals) and I only tweaked it slightly. More meat, different chiles and spicer all around. Also, served it with sourdough, not warm tortillas. I know! Rebellion!

Southwestern White Chili
1 tbsp. vegetable oil
3 lb boneless pork shoulder, cut into 1 1/2″ chunks
1 medium white onion , chopped
4 garlic cloves, minced
1 bottle (331 mL) Mexican beer (I used Corona)
1 carrot , chopped
1 can (4 oz) chopped green chilies, or chipotles in adobo sauce (what I used…the only problem is that they are so spicy that you have to skim the top of the chili before eating, to get the hot red oil off and out of your mouth.)
1 can (15 oz) hominy, drained
1 bunch cilantro, chopped
1 tsp dried oregano
1 tsp salt
1 pinch red pepper flakes
Lime wedges

Heat a 4-to 6-quart pot on high and add the oil. Add the pork in batches and let the pieces brown on all sides, 3 to 5 minutes. Add the onion and cook, stirring constantly, 2 to 3 minutes. Add the garlic and stir another 30 seconds.

Add the beer. After the foam subsides, add the carrot, chilies, half of the hominy, two-thirds of the cilantro, the oregano, the salt, the red pepper flakes and 4 cups of water.

Bring the chili to a boil, and then reduce to a simmer and cover. Cook until the pork is fork-tender, about 1 1/2 hours. Add more water if it looks too thick, and skim off any foam or any red oil from the chipotles, if you chose to use them. During the last half hour of cooking, mash the remaining hominy and stir it into the stew.

Adjust the seasoning and serve the chili with the remaining cilantro, red-pepper flakes, lime wedges, and warm sourdough bread (or tortillas).

The lime makes this a really tasty dish – it’s easy and pretty damn good.

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