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My stomach growls thinking about this white bean and pork chili.
The richness of the ground pork. The mild spice and earthy flavor of the chiles. How the ooey-gooey melted cheese practically pulls out of the bowl and dangles from the spoon, all brightened up with a fresh spritz of lime juice.
Lawdy! This chili is so good!
I love this white bean and pork chili because it’s simple enough to whip up on a weeknight. However, it can also be made ahead because it stores inside the refrigerator for a few days very well.
I made a pot of this chili so David and I could eat it for supper and a couple of lunches during the week. The recipe makes up to eight servings, so for a couple, it’s a great chili to pull out of the fridge and warm up when needed.
If you are looking for an easy new dinner idea, this white bean and pork chili is amazing!
Let me show you how it comes together. Keep reading for the recipe!
How to roast poblano peppers under the broiler
You can skip this step if you prefer. You may not be bothered by the skin of a poblano. Some people don’t like the texture of the skin. I am one of those people. I prefer to remove the skin because I don’t like picking it out of my teeth after I finish eating.
It’s really a matter of personal preference whether or not to leave the skins on. You can eat the skin of a poblano pepper, it has no taste. However, roasting the peppers will enhance their flavor and make the peppers a little sweeter, so why not?
I’ve written about the different methods of roasting poblano peppers before: over a gas burner, over the fire in a grill, using your broiler, or in the oven. To keep this simple, I will go over the quickest and safest way to roast a poblano pepper: roast it under the broiler.
To roast poblano peppers under the broiler follow these simple steps:
- Rub the poblano peppers with oil (I use olive oil). Place the peppers directly on a foil-lined baking sheet. Broil the peppers on high, turning them every 2 to 3 minutes for a total of 6 to 9 minutes. They should be charred and blistered on the outside but not burnt. The flesh should be soft, but not mushy.
- Place the charred peppers in a bowl covered in plastic wrap or seal inside a plastic bag. Let them sweat for 10 minutes.
- Once cool, peel the skin gently, starting at the charred sections where the skin is loose.
- Cut the top off of the roasted pepper to remove the stem. Then slice it wide open so that it can be laid out flat. Scrape out all of the seeds and cut out and discard the ribs.
- Cut the soft roasted shell into ¼ to ½ inch thick strips.
CAUTION!! PEPPERS CONTAIN CAPSAICIN, WHICH MAY CAUSE A CHEMICAL INTERACTION AND IRRITATE YOUR SKIN. USE GLOVES WHEN HANDLING CHILI PEPPERS.
Time-Saving Tip: You can roast the poblano peppers ahead of time and store the strips in an air-tight container in the refrigerator for a couple of days.
How To Make White Bean and Pork Chili
For this chili, I chose to break out our meat grinder attachment for the KitchenAid stand mixer to grind up some fresh pork. I rarely buy pre-ground pork anymore, because I like being able to control what goes into it and I love the texture! I highly recommend getting one. You can find the meat grinding attachment on Amazon HERE.
While the peppers are roasting, combine the ground pork and onion in a large, heavy (5-quart) pot over medium-high heat. Cook until the onions are soft and the pork is no longer pink; about 8 to 10 minutes. Use a sieve to drain the ground pork and onions; set aside. Remove excess grease from the pot and return to the stove.
NOTE: You may not need the olive oil. It depends on the amount of fat rendered from the pork. If there aren’t more than a couple of tablespoons add the olive oil. Alternatively, remove an excessive amount of grease over 2 tablespoons.
Using the same pot, heat the oil over medium heat. Add the green chiles, garlic, cumin, and season with salt, to taste. Cook until warmed through; about 2 to 3 minutes.
Turn up the heat to medium-high. Stir in the beans, chicken broth, roasted poblanos, and the cooked pork and onions. Bring the pot to a boil, then reduce the heat to low. Simmer the chili for about 45 minutes, stirring occasionally.
After the chili has simmered, turn off the heat and use a ladle to transfer the soup into serving bowls.
Serve immediately, with shredded Monterey Jack cheese and lime juice.
When you make this chili let us know what you think! Comment below and give this recipe a star rating. We always love to hear your feedback!
Signing off to eat more chili…
White Bean and Pork Chili
Ingredients
- 2 pounds ground pork fresh
- 1 onion chopped
- 2 tablespoons extra-virgin olive oil if needed (see notes)
- 2 poblano chiles roasted, seeded, chopped
- 3 garlic cloves minced
- 2 cans green chiles (4.5-ounce cans) undrained, chopped
- 1 tablespoon ground cumin
- kosher salt to taste
- 2 cans white beans (15.5-ounce cans) Cannellini or Great Northern, drained and rinsed
- 3 cups chicken broth
- 2 cups Monterey Jack cheese for serving
- lime wedges for serving
Instructions
Roast The Poblano Peppers: (see notes)
- Rub the poblano peppers with oil (I use olive oil). Place the peppers directly on a foil-lined baking sheet. Broil the peppers on high, turning them every 2 to 3 minutes for a total of 6 to 9 minutes. They should be charred and blistered on the outside but not burnt. The flesh should be soft, but not mushy.
- Place the charred peppers in a bowl covered in plastic wrap or seal inside a plastic bag. Let them sweat for 10 minutes.
- Once cool, peel the skin gently, starting at the charred sections where the skin is loose.
- Cut the top off of the roasted pepper to remove the stem. Then slice it wide open so that it can be laid out flat. Scrape out all of the seeds and cut out and discard the ribs.
- Cut the soft roasted shell into ¼ to ½ inch thick strips.
Make The Chili:
- While the peppers are roasting, combine the ground pork and onion in a large, heavy (5-quart) pot over medium-high heat. Cook until the onions are soft and the pork is no longer pink; about 8 to 10 minutes. Use a sieve to drain the ground pork and onions; set aside. Remove excess grease from the pot and return to the stove (see notes).
- Using the same pot, heat the oil over medium heat. Add the green chiles, garlic, cumin, and season with salt, to taste. Cook until warmed through; about 2 to 3 minutes.
- Turn up the heat to medium-high. Stir in the beans, chicken broth, roasted poblanos, and the cooked pork and onions. Bring the pot to a boil, then reduce the heat to low. Simmer the chili for about 45 minutes, stirring occasionally.
- After the chili has simmered, turn off the heat and use a ladle to transfer the soup into serving bowls.
- Serve immediately, with shredded Monterey Jack cheese and lime juice.
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