Cuban inspired pork chili, from Coconut & Lime
Just because I don't eat pork doesn't mean that I want you to miss out on great recipes, and this Cuban inspired pork chili from Coconut & Lime sounds like one of those recipes you'll be glad to have in your repertoire. Some versions of chili cook all day, but this one comes together in less than an hour. Use canned hominy, easy to find in the supermarket, and frozen fire-roasted corn, which I buy at Trader Joe's. You can make the chili ahead and reheat, or freeze it in small containers to have for lunch at work.
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