This easy dinner is quick and hearty, two things you’ll appreciate as schedules get more hectic with school back in session.
Pork and Chickpea Chili
Yield: 6 servings
1 pound ground pork
2/3 cup sliced scallions
1 tablespoon minced garlic
2 15-ounce cans chickpeas, drained and rinsed
1 15-ounce can hominy, drained and rinsed (or substitute corn kernels)
2 cups prepared green salsa
2 teaspoons cumin
1/4 teaspoon salt
Sliced radishes and chopped cilantro for garnish
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.