New Mexico Pork Pozole Chili
"Enjoy the authentic southwestern flavors of this one-of-a-kind chili version of a pork pozole. With the perfect combinations of spices and southwestern ingredients, this flavor-packed pork and hominy chili takes me back to my recent trip to New Mexico. It’s more than just chili, it’s an experience to be cherished, especially paired with a glass of Black Box Chardonnay."
Ingredients
| Ingredient | Quantity |
|---|---|
| Country-style pork, diced | 1 ½ pounds, 2 tablespoons, 2 teaspoons, ½ teaspoon, 3/4 cup, 2 teaspoons, 1/4 cup, 1 teaspoon, 1 teaspoon, 2 teaspoons, 1 ½ tablespoon, 1/3 cup, 1- 7 ounce, 1 - 24 ounce, 2 tablespoons, 3 cups, 1 cup, 2 cups |
| Pure avocado oil | |
| Sea salt | |
| Ground black pepper | |
| Yellow onion, diced | |
| Fresh garlic, crushed | |
| Tomato paste | |
| Ground coriander | |
| Sweet paprika | |
| Dried oregano | |
| Chili powder | |
| Black Box Chardonnay | |
| Canned fire-roasted diced green chilies, drained | |
| Canned Mexican style hominy, drained | |
| Dark brown sugar | |
| Chicken broth | |
| Scallions, green part only | |
| Fried tortilla strips |
Directions
- In a medium size Dutch oven, slightly brown the diced pork in the oil over medium/high heat.
- Add salt, black pepper, onion and garlic; sauté for another 3-5 minutes till onions are beginning to caramelize.
- Add tomato paste, coriander, paprika, oregano, chili powder and cook for another minute.
- Add Black Box Chardonnay and cook for about 30 seconds or till wine evaporates.
- Add chilies, hominy, brown sugar, and chicken broth.
- Lower heat and simmer for 40 minutes or till pork is tender.
- Serve with tortilla strips & scallions.