Pork and Chickpea Chili
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g ground pork
- 157.80 ml sliced scallion
- 14.79 ml minced garlic
- 822.13 g can chickpeas, rinsed (1 lb 13 oz)
- 425.24 g can hominy, rinsed or 425.24 g can corn kernels, drained
- 499.66 g bottle green chili salsa (2 cups)
- 9.85 ml ground cumin
- 1.23 ml salt
- cooked rice
- sliced radish
- chopped cilantro
directions
- Cook pork, scallions and garlic in a large nonstick skillet over medium-high heat, breaking up meat as it cooks, until pork is no longer pink.
- Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
- Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
- Serve over rice; garnish with radishes and cilantro.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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