Serves 6-8

White Bean and Pork ChiliIngredients:
2 lb ground pork or mild packaged sausage
2 (15 oz) cans Great Northern beans, drained and rinsed
1 Poblano chili, large, seeded, chopped
1 large onion (yellow or white), chopped
3 garlic cloves, peeled and chopped
2 (4.5 oz) cans chopped green chilies
2 cups Monterey Jack cheese, shredded
1 qt pork (or chicken) stock
1 Tbsp ground cumin
2 Tbsp fresh lime juice
Salt and fresh ground pepper, to taste
4 Tbsp olive oil, divided

Directions:
1. Heat 1/2 the olive oil in a large pot or Dutch oven over medium high heat
2. Add ground pork and cook until crumbled and browned throughout
3. Drain the pork on paper towels placed in a dinner plate, and set aside
4. Heat the remaining olive oil in a clean large pot or Dutch oven over medium high heat
5. Add onion, Poblano chili, green chilies with their juice, garlic, salt, pepper, and cumin
6. Stir often until onions are translucent and Poblano is tender
7. Increase heat to high setting and add the quart of stock, beans, and pork, and bring to a boil
8. Reduce heat to medium low to simmer the pot, uncovered, for 45 minutes. Stir occasionally.
9. Just before serving, add the lime juice and shredded cheese. Stir until melted. Serve immediately

Lea Stirs Soup PotA delightful change from most chili soups, the mild Poblano and green chilies add the chili flavor you might think you’d miss without chili powder, but the flavor is there, and the chilies don’t add much heat. This flavor goes very well with corn chips, and can be elevated to another level by adding slices of avocado and squeezing more lime juice over them.

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