This recipe comes from the February 2007 issue of Gourmet magazine. The first time Karen made it she only used one jalapeno chili and didn't include the seeds. The chili was green, but it lacked punch: definitely include the seeds and the two chili's, even if you're scared of spicy. It's bland otherwise.
Combine the onion, chiles, garlic and 1/2 cup of the chicken broth in a blender and then puree the mixture. Heat one tablespoon oil in a 4 quart heavy pot over moderately high heat until hot but not smoking. Add pork and cook until browned, stirring and breaking up clumps with a fork. Transfer to a bowl / plate with a paper towl and pour off all but one tablespoon of the fat from the pot. Add the remaining three tablespoons of oil and heat until hot, then carefully add the puree, the cumin and the salt. Cook, stirring frequently, until mixture is thickened and most of the liquid is evaporated (about 10 minutes). Add pork, white beans, cilantro and the chicken broth and simmer gently, uncovered for about 10 minutes. Serve with queso fresco and pumpkin seeds.
1 white onion, quartered
2 jalapenos (keep the seeds!), stemmed and quartered
2 cloves of garlic, peeled and smashed
1 3/4 cups chicken broth
1/4 cup vegetable oil
1 pound ground pork
1/2 teaspoon cumin
1/4 teaspoon salt
1 (14 to 15 oz) can of white beans, rinsed and drained
1/3 cup fresh cilantro
1/4 cup queso fresco
1/4 green pumpkin seeds