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2 tablespoons olive oil
1 pound ground goat
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapenos, seeded, if desired, and finely chopped
2 tablespoons chili powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans
Plain yogurt,for serving
Lime wedges, for serving
Heat the oil in a soup pot over medium-high heat. Add the goat and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chili powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the goat to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.