New Mexican Chili
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
- 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.
- Cook onion in remaining fat until softened; stir in poblano, garlic, cumin, paprika, oregano, salt, and chipotle and cook 1 minute.
- 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.
- 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.
- Serve in bowls sprinkled with green onions and cilantro.