Porky’s White Chili
Fall is fall and whether you live in Montana with distinct climatic drops or Florida where it’s far more subtle it’s time for some stews and chili’s. And what a pleasant surprise this white chili was without tomatoes and a distinct southwestern flavor that paired exceptionally well with some good old fashioned southern cornbread.
3 tablespoons lard
2 pounds ground pork
2 cups chopped sweet onion
1 poblano chile, seeded and chopped
3 garlic cloves finely diced
2 (4.5 oz) cans chopped green chiles, undrained
3/4 – 1 teaspoon chili powder
3/4 – 1 teaspoon ground cumin
3/4 – 1 teaspoon ground coriander
2 teaspoons sea salt
2 (15.5 oz) cans cannellini beans, drained
3 1/2 cups homemade chicken stock
1 1/2 cups shredded Jack cheese
1 1/2 tablespoons fresh lime juice
Heat 1 tablespoon of the lard in a large dutch oven or soup pot over medium high heat. Add pork and cook stirring until crumbled and no longer pink. Drain and remove to a platter, wipe the pot clean.
Heat remaining 2 tablespoons of lard over medium heat. Add onion, pepper, garlic and spices and cook, stirring often for 2 to 3 minutes until vegetables are slightly tender. Add the green chilies and continue to cook for another minute.
Stir in bean, broth and pork; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 40 minutes.
Add cheese and lime juice, stir until cheese is melted. Serve immediately.
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