White Bean and Pork Chili

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Rich pork, mild chiles and gooey cheese come together in a rich broth with fresh lime to make White Bean and Pork Chili. An easy weeknight dinner recipe!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings

Calories 562kcal

Author David & Debbie Spivey

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.

Notes

CAUTION!! CHILI 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.

The Olive Oil: You may not need the olive oil. It depends on the amount of fat rendered from the pork. If there isn't more than a couple of tablespoons add the olive oil. Alternatively, remove an excessive amount of grease over 2 tablespoons.

Ground Pork: 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 it on Amazon HERE.

Recipe adapted from Southern Living Magazine

Nutrition

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