GREEN CHORIZO CHILI

INGREDIENTS

1 lb green chorizo sausage
1 yellow onion, diced
1 fennel bulb, diced
2 celery sticks, diced
3 garlic cloves, minced
1 bay leaf
1 lb ox bacon (ask Benji for ends), diced
½ tablespoon tomatillo puree
1 lb hominy corn
1 quart Wise Ox Poultry Stock
½ tablespoon cumin
½ bunch cilantro
1 cup sour cream
1-2 avocados
olive oil
salt & pepper

INSTRUCTIONS

Heat stove to medium-high heat. In a large dutch oven, add a glug of olive oil and the diced onions, fennel, and celery. Proceed to sweat the vegetables, stirring occasionally, for about 5 minutes. Add the garlic and cook for a minute more. Remove vegetables and garlic from the pot, transferring them to a heat-safe bowl. Add the bacon to the pot to render. This should take just a few minutes. Add the green chorizo sausage and cook, breaking it apart as it renders. Add the vegetables back in, and along with it, the tomatillo puree, poultry stock, cumin, and the hominy. Give it a good stir, pop the lid on there, and let it cook on medium-low heat for 35-45 minutes.

To serve, ladle into bowls and top with a dollop of sour cream, avocado wedges, and cilantro.