Fall is fall and whether you live in Montana with distinct climatic drops or Florida where it’s far more subtle it’s time for some stews and chili’s. And what a pleasant surprise this white chili was without tomatoes and a distinct southwestern flavor that paired exceptionally well with some good old fashioned southern cornbread.
3 tablespoons lard
2 pounds ground pork
2 cups chopped sweet onion
1 poblano chile, seeded and chopped
3 garlic cloves finely diced
2 (4.5 oz) cans chopped green chiles, undrained
3/4 – 1 teaspoon chili powder
3/4 – 1 teaspoon ground cumin
3/4 – 1 teaspoon ground coriander
2 teaspoons sea salt
2 (15.5 oz) cans cannellini beans, drained
3 1/2 cups homemade chicken stock
1 1/2 cups shredded Jack cheese
1 1/2 tablespoons fresh lime juice
Heat 1 tablespoon of the lard in a large dutch oven or soup pot over medium high heat. Add pork and cook stirring until crumbled and no longer pink. Drain and remove to a platter, wipe the pot clean.
Heat remaining 2 tablespoons of lard over medium heat. Add onion, pepper, garlic and spices and cook, stirring often for 2 to 3 minutes until vegetables are slightly tender. Add the green chilies and continue to cook for another minute.
Stir in bean, broth and pork; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 40 minutes.
Add cheese and lime juice, stir until cheese is melted. Serve immediately.
Oh yea, it’s best with cornbread!