Browned ground pork is combined with canned white beans, green chilies, onions and garlic in this chicken stock based chili seasoned with oregano and cumin. Serve topped with grated jack cheese.
INGREDIENTS (for 8 servings):
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 onions, chopped
- 5 cloves garlic, chopped
- 2 (4 ounce) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 (14.5 ounce) can great northern beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese
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.