New Mexican Chili

New Mexican Chili
Prep Time BG 15

Prep Time


Cook Time BG 35

Cook Time


Total Time BG 50

Total Time


Serving BG 6



Recipe by Bold with Butter


For the chili 

  • 1 tablespoon butter
  • 1 pound raw turkey or chicken chorizo, casings removed
  • 1 onion, chopped
  • 1 poblano chile, seeded and chopped
  • 3 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt plus more to taste
  • ¼ teaspoon ground chipotle chile
  • 1 (29-ounce) can hominy, drained
  • 2 (15-ounce) cans pinto beans, drained
  • 1 (15-ounce) can tomato sauce
  • 1 ½ cups chicken broth
  • Chopped green onions and cilantro for garnish

For the dumplings

  • ½ cup all-purpose flour
  • ½ cup fine cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons melted butter
  • 1 egg, lightly beaten
  • ? cup buttermilk


  1. Melt butter in a large pot or Dutch oven over medium heat; crumble in chorizo. Cook, stirring occasionally, until chorizo is no longer pink; remove to a plate with a slotted spoon. 
  2. Cook onion in remaining fat until softened; stir in poblano, garlic, cumin, paprika, oregano, salt, and chipotle and cook 1 minute. 
  3. Add hominy, pinto beans, tomato sauce, and chicken broth along with chorizo; bring to a simmer, then lower heat and cook, partially covered, 30 minutes. Taste and season with salt, if needed. 
  4. To make dumplings, stir flour, cornmeal, baking powder, and salt together in a medium mixing bowl; pour in butter, egg, and buttermilk; mix until dough comes together. Scoop about 8 portions of dough to cover surface of simmering chili. Cover and cook gently until the tops of dumplings are puffed and dry to the touch. 
  5. Serve in bowls sprinkled with green onions and cilantro.
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