WHITE PORK CHILI RECIPES

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QUICK AND EASY WHITE CHILI RECIPE | ALLRECIPES



Quick and Easy White Chili Recipe | Allrecipes image

This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.

Provided by LEMONADE63

Categories     Soups, Stews and Chili Recipes    Chili Recipes    White Chili Recipes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
5 cloves garlic, chopped
2 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1 (14.5 ounce) can great Northern beans, rinsed and drained
2 cups shredded Monterey Jack cheese

Steps:

  • Cook and drain the pork.
  • In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
  • Remove from heat, and stir in the cheese until melted.

Nutrition Facts : Calories 383.7 calories, CarbohydrateContent 16.3 g, CholesterolContent 66 mg, FatContent 25 g, FiberContent 3.5 g, ProteinContent 23.4 g, SaturatedFatContent 10.6 g, SodiumContent 897.7 mg, SugarContent 2.6 g

WHITE BEAN AND PORK CHILI RECIPE | MYRECIPES



White Bean and Pork Chili Recipe | MyRecipes image

Our white chili gets spice from green chiles, brightness from lime juice, and luscious texture from the last-minute addition of shredded cheese.

Provided by MyRecipes

Total Time 55 minutes

Yield Serves 8 (serving size: about 1 cup)

Number Of Ingredients 12

4 tablespoons olive oil
2 pounds ground pork
1 medium-size white onion, chopped (about 2 cups)
1 poblano chile, seeded, chopped
3 garlic cloves, minced
2 (4.5-oz.) cans chopped green chiles, undrained
1 tablespoon ground cumin
1 tablespoon kosher salt
2 (15.5-oz.) cans white beans (such as cannellini or great Northern), drained and rinsed
3?? cups reduced-sodium chicken broth
6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)
2 tablespoons fresh lime juice

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside. Wipe Dutch oven clean.
  • Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onion, poblano, garlic, green chiles, cumin, and salt, and cook, stirring often, until vegetables are tender, 3 to 4 minutes.
  • Increase heat to high. Stir in beans, broth, and pork, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.

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