Recipe: Pork and Chickpea Chili

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

Cooked rice

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.

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