White Bean And Pork Chili Recipes

SPICY PORK CHILI WITH WHITE BEANS

Steps:

• In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.

QUICK AND EASY WHITE CHILI

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.

SMOKY PORK, BACON AND WHITE BEAN CHILI

Steps:

• Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside.
• Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender.
• Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions.
• *Can substitute pork shoulder.

GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK

Steps:

• Trim excess fat off of pork chops and cut into cubes or chunks.
• Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
• Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
• Stir the mixture, cover the pot, turn down a touch and leave it alone.
• Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
• Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
• After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
• Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
• Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!

BOLD BEAN AND PORK CHILI

Steps:

• In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.

WHITE BEAN AND PORK CHILI

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, approximately 6 minutes.
• Add pork to vegetables. Blend in chili, cumin, oregano and sage and stir 3 minutes. Add broth to skillet and bring to boil, scraping up any browned bits. Stir into pork mixture. Add tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
• Add beans to mixture and stir until heated through. Spoon into bowls. Top with cheese and cilantro.

WHITE BEAN GREEN CHILI WITH GROUND PORK

Steps:

• Brown ground pork and strain grease (although when I've been in a hurry, I've skipped this step and put it in the crock pot raw and it didn't ultimately hurt the flavor at all).
• Rinse and strain beans
• Combine all ingredients in crockpot, adding however much water the bag of beans directs (include the chicken broth in this measurement)
• *Note - you can use canned green chiles (if so, use about 3 cans) or fresh Hatch green chiles, when in season!
• Stir ingredients, set crockpot to high, let simmer on high for about 30 minutes.
• Turn crockpot to low, let cook as long as needed, I usually do about 8 hours, although it'd be ready to eat around 6 hours.