As promised, here is the recipe for Chili Verde. It is a quick, satisfying meal, especially on a chilly winter day. I hope you enjoy it as much as we do.
1 medium onion, diced
1 lb. ground pork
1 can (15 oz.) hominy (yellow looks prettier in the soup)
1 can (15 oz.) white beans (Navy, Northern, or Canellini)
½ teaspoon cumin
¼ teaspoon white pepper
1c salsa Verde (green salsa)
4c chicken broth
Sauté onion in oil. Add pork and cook until browned. Add spices. Stir in hominy, beans, and salsa. Add chicken broth to desired consistency. Thicken broth with cornstarch if desired. Serve topped with shredded Monterey jack or cheddar cheese, sour cream, and additional green salsa.
**Could also add some flour after browning pork to thicken soup.
Don’t forget the pepper jack cheese tostadas on the side!