Blond chili

The arctic winds, snow and cold on Wednesday night made it seem like a good night to cook up a big ole pot o chili and cornbread. I wasn’t in the mood for standard red chili so I decided to modify a regular chili recipe to make a white chili instead.  It didn’t turn out too bad.

Blond Chili

Ingredients

1 lb dry great northern beans, or
2-3 cans northern or cannellini beans
2 lb boneless pork loin, cut into 1/2 inch hunks
flour for dredging, seasoned as you see fit
2-4 Tbs olive oil
2 onions, chopped
4 cloves garlic, minced
2 cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp ground cayenne
6 cups chicken stock (if using canned beans, you can get by with 5 cups)
3 cups shredded jack cheese

Directions

If using dry beans, place in a large pot and cover with 3 inches of water.  Soak overnight.

Dredge pork in flour mixture and brown in a large pot with oil in batches, using more oil as needed. Remove to a platter and set aside as each batch is finished.white chili

Drain beans if using dried ones. Heat 1 Tbs of oil in the same pot you browned the meat in.  Add onions and saute until softened.  Stir in the garlic, chilies, cumin, oregano and cayenne.  Saute for 2 more minutes. Add pork, rehydrated beans* and stock and bring to a boil. Reduce heat, cover and simmer until beans are tender (about 2 hours).  Add 1 cup of cheese and stir until melted in.

If using canned beans, drain and rinse, then add to the pork/onion/stock mixture after it has simmered for an hour.  Serve when heated through or allow to simmer for up to an hour more.

Season with salt and pepper if desired and serve topped with the remaining cheese. 

Posted by Mike on Friday, December 11, 2009 at 12:04 PM
Filed in: Pork • Soups & Stews • ◊ Permalink
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