 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This isn't anything like a chili to me, but the flavors are really nice. It's a quick recipe perfect for a weeknight. Recipe is from an older Woman's Day magazine. Ingredients:
1 lb ground pork |
2/3 cup sliced scallion |
1 tablespoon minced garlic |
1 (29 ounce) can chickpeas, rinsed (1 lb 13 oz) |
1 (15 ounce) can hominy, rinsed or 1 (15 ounce) can corn kernels, drained |
1 (17 5/8 ounce) bottle green chili salsa (2 cups) |
2 teaspoons ground cumin |
1/4 teaspoon salt |
cooked rice |
sliced radish |
chopped cilantro |
Directions:
1. 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.
2. Stir in chickpeas, hominy, salsa, 1⁄3 cup water, the cumin and salt.
3. Bring to a boil. Reduce heat and simmer, covered, 12 to 15 minutes to develop flavors.
4. Serve over rice; garnish with radishes and cilantro.
|
|