I've used this white bean and pork chili recipe for several years, but I change it a bit each time depending on what I have in the pantry and freezer.
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 medium onions , chopped
- 5 cloves garlic , chopped
- 2 , 4 ounce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 , 14.5 ounce
- 2 cups shredded Monterey Jack cheese
Instructions
-
1
Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
-
2
Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.
-
3
Remove from the heat and stir in Monterey Jack until melted.
Nutrition Facts
Per serving
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