This hearty white bean and pork chili is cooked on the stovetop with chicken broth, canned chiles, and spices, then mixed with a healthy dose of Jack cheese.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
384 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Remove from the heat and stir in Monterey Jack until melted.
Ingredients
2 tablespoons olive oil
1 pound ground pork
1 teaspoon dried oregano
4 cups chicken broth
5 cloves garlic, chopped
2 (4 ounce) cans diced green chiles
2 teaspoons ground cumin
2 cups shredded Monterey Jack cheese
2 medium onions, chopped
1 (14.5 ounce) can great northern beans, drained and rinsed
