- Cast Iron Skillet: Ideal for browning pork and sautéing vegetables such as onions and green peppers in Green Chili with Pork.
- Heavy Duty Aluminum Foil: Essential for wrapping portions of the dish to store or reheat conveniently without losing flavor.
- Measuring Cups and Spoons Set: Crucial for precise measurement tools when balancing spices and ingredients in Green Chili with Pork.
- Strainer or Colander: Used to rinse pinto beans (if making from scratch) or clean vegetables before cooking.
- Large Pot with Lid: Adequate for boiling water, simmering the chili, or slow-cooking it to enhance flavors.
- Pressure Cooker: Offers a quick and efficient method of cooking pork and beans in Green Chili with Pork.
- Slow Cooker: Ideal for simmering the chili over several hours on low heat, which enhances flavor development.
- Digital Food Scale: For precise ingredient measurements, especially useful if adjusting recipe quantities.
- Blender or Immersion Blender: Useful for pureeing components like beans or onions to create a smooth consistency in Green Chili with Pork.
- Spice Grinder or Spice Mill: For grinding dried spices freshly at home, such as cumin and chili powder, to maximize flavor infusion.
- Cooking Utensils Set (spoon, tongs, ladle): Essential for stirring, serving, and tossing ingredients in the pot during Green Chili with Pork preparation.
1 medium white onion, quartered
2 (3- to 4-inch) fresh jalapeño chiles, stemmed and quartered, including seeds
2 garlic cloves, peeled and smashed
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 cup vegetable oil
1 lb ground pork
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 (14- to 15-oz) can white hominy (also called pozole), rinsed and drained
1/3 cup finely chopped fresh cilantro
Accompaniments: toasted hulled (green) pumpkin seeds; crumbled queso fresco or ricotta salata
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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