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Home For The Weekend White Chili

White chili is great if your children come home with guests and you want to serve an informal lunch or supper but still have it special.

First, a caution about heat.  If you get it too hot there is little you can do to correct it.  If you don’t get it hot enough, you can add heat at the last minute.  So just before you are ready to take it off the stove, give it a taste test.

If you cann’t find the cans of combined diced tomatoes and green chilies, one of the small cans of green chilies will be too much.  If you decide to skip the chili powder for your own combination of ground red pepper and oregano, try only a 1/4 teaspoon of red pepper and 1 tablespoon of oregano.

1 1/2 to 2 lbs. of cubed pork filet

1 chopped onion

3 cloves of minced garlic

Olive oil  Use just enough to start the recipe.  When recipes call for 1 tablespoon I always need more.

1 tablespoon chili powder

1 tablespoon ground cumin

3/4 teaspoon salt

2 (10 oz.) cans diced tomatoes and green chilies

2 (16 oz.) cans of white or navy beans, drained and rinsed

1 diced bell pepper

3/4 cup of hot or medium salsa

Toppings:  Shredded cheese or sour cream or a side of crusty bread

In a large skillet or saucepan over medium heat, cook pork, onion, and garlic in oil 5 minutes.  Sprinkle chili powder, cumin, and salt. and cook for another 5 minutes.

Add tomatoes, beans bell pepper, and salsa, and bring to a boil.  Reduce heat and simmer for 15 minutes.

Serve with topping or side.  Serves 6.  Charles Marlin

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