White chili w/ pork?

Anyone have a good recipe for a white chili with pork? I LOVE a bolognese bianco with pork and was thinking of trying a riff on this in chili form for chili this winter (I don't eat much beef, and living in NC - pork is king anyway)

 

White Chili w/Pork


1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
4 cloves garlic, minced
2 medium onions, chopped (divided)
2 Tbsp olive oil
2 small cans chopped ortega green chilies
1-2 chopped/sliced jalapeno pepper(s)
2-4 chopped serrano peppers (optional of course)
2-3 tsp ground cumin (depending on your taste)
1 1/2 tsp dried mexican oregano
1/2-1 tsp cayenne pepper (to your taste again)

2 lbs. pork stew meat (butt or shoulder)
(you can substitute with ground pork if you prefer)

3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)



1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil.
Reduce heat and simmer until beans are very soft, 3 hours or more.
Add additional water (or watered-down broth), if necessary.


2 In a skillet, sauté remaining onions in oil until tender.
Add chilies and seasonings and mix thoroughly.
Add pork (season with salt/pepper) and continue to cook until you
see a nice sear or no pink as per your preference.
It will continue to cook in the bean pot, but the sear will give it more
depth of flavor. Add jalapeno or serrano to level of desired hotness.
Add skillet mixture to bean pot and allow to blend and cook for at
least an hour.

Garnish with cilantro, chopped tomato, salsa, chopped scallions, a
dollop of sour cream if you're so inclined, etc.

*Of course you can cut the time by using canned white beans of your
choice.

Enjoy!

 

Sounds good - thanks! I admit I was mainly curious about what seasonings would be used in a white chili. I did a white chicken chili a couple years ago and didn't love it, and since I love beans & chicken, I know I must have messed up the seasoning....

 

Man, that sounds good. I know what I'm having tomorrow now.

 

The three key components of this dish are a quality stock (can use pork broth instead of chicken), the green chilies and cumin. Don't skimp on any of them. And remember, there is a difference between peppers and chilies.
If you have any bacon fat, substitute that for the olive oil for a tastier product.

 

During the summer, I roasted/peeled/chopped and froze anaheims just for uses like this