WHITE BEAN, PORK, AND GREEN CHILE CHILI
This Southwestern-inspired chili is hearty and comforting, with pork in every bite. Your Instant Pot can easily cook up the unsoaked cannellini beans in about an hour, making this a weeknight-friendly meal the whole family will love. Creamy cheese and avocado make ideal toppings, while a squeeze of lime juice elevates this filling dish.
Provided by Paige Grandjean
Time 1h5m
Yield Serves 6 (serving size: 1 1/3 cups)
Number Of Ingredients 15
Steps:
- Program a 6-quart programmable electric pressure cooker to Sauté on High heat. Add oil, and heat until warm. Add pork; cook, stirring to break into pieces, until browned, about 6 minutes. Using a slotted spoon, transfer pork to a plate; set aside. Add green chiles, onion, poblano, garlic, cumin, salt, and pepper to cooker; cook, stirring occasionally, until vegetables are tender, about 6 minutes.
- Add beans, stock, and pork to cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 50 minutes. Turn pressure valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Stir in lime juice. Divide soup among 6 bowls; garnish with avocado, cheese, and cilantro.
Nutrition Facts : Calories 407, Carbohydrate 32 g, Fat 15 g, Fiber 16 g, Protein 38 g, SaturatedFat 4 g, Sodium 793 mg, Sugar 3 g
WHITE BEAN GREEN CHILI WITH GROUND PORK
I love white chili, I love green chiles, and I love ground pork - so I created this crockpot recipe to combine all flavors!
Provided by p00gJr
Categories Beans
Time 6h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground pork and strain grease (although when I've been in a hurry, I've skipped this step and put it in the crock pot raw and it didn't ultimately hurt the flavor at all).
- Rinse and strain beans
- Combine all ingredients in crockpot, adding however much water the bag of beans directs (include the chicken broth in this measurement)
- *Note - you can use canned green chiles (if so, use about 3 cans) or fresh Hatch green chiles, when in season!
- Stir ingredients, set crockpot to high, let simmer on high for about 30 minutes.
- Turn crockpot to low, let cook as long as needed, I usually do about 8 hours, although it'd be ready to eat around 6 hours.
GREEN PORK CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
- Serve with cooked rice.
GREEN CHILI WITH PORK
Steps:
- Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
- Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
- Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
- Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.
CHILE VERDE (GREEN CHILI WITH PORK) RECIPE - (4/5)
Provided by mkuchel
Number Of Ingredients 13
Steps:
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, heat oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
CHILI WITH GROUND PORK
A hearty chili, made with tons of veggies and extra lean ground pork.
Provided by TRIPSISTER
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
- Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until tender. Mix in the mushrooms, wax beans, peas, green bell pepper, and red bell pepper. Cook and stir until tender and heated through.
- Return the pork to the skillet. Mix in the tomato sauce. Season with chili powder, nutmeg, marjoram, and salt. Reduce heat, and simmer about 45 minutes to allow the flavors to blend.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 13.7 g, Cholesterol 27.2 mg, Fat 10.6 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 670.8 mg, Sugar 6.6 g
WHITE BEAN AND PORK CHILI
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add onion, carrots, celery and garlic and cook until tender, about 10 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Add to skillet, season with salt and pepper and cook until browned, stirring frequently, approximately 6 minutes.
- Add pork to vegetables. Blend in chili, cumin, oregano and sage and stir 3 minutes. Add broth to skillet and bring to boil, scraping up any browned bits. Stir into pork mixture. Add tomatoes with liquid and bring to boil. Reduce heat, cover and simmer until pork is tender, stirring occasionally, approximately 1 hour.
- Add beans to mixture and stir until heated through. Spoon into bowls. Top with cheese and cilantro.
SPICY PORK CHILI WITH WHITE BEANS
This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it's not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions. -Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
Nutrition Facts : Calories 247 calories, Fat 6g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 871mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 9g fiber), Protein 21g protein. Diabetic Exchanges
BOLD BEAN AND PORK CHILI
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on it-up to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Viola-dinner is quickly served! -Natercia Yailaian Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown pork in oil; drain. Add onions; cook and stir for 3 minutes. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender, stirring several times., Skim fat; stir in beans. Simmer 15-30 minutes longer or until chili reaches desired thickness. Garnish with cilantro if desired.
Nutrition Facts : Calories 364 calories, Fat 16g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1585mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 8g fiber), Protein 28g protein.
GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK
Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).
Provided by E. J. Hilden
Categories Pork
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Trim excess fat off of pork chops and cut into cubes or chunks.
- Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
- Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
- Stir the mixture, cover the pot, turn down a touch and leave it alone.
- Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
- Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
- After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
- Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
- Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!
QUICK AND EASY WHITE CHILI
This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.
Provided by LEMONADE63
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 16.3 g, Cholesterol 66 mg, Fat 25 g, Fiber 3.5 g, Protein 23.4 g, SaturatedFat 10.6 g, Sodium 897.7 mg, Sugar 2.6 g
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PORK GREEN CHILI RECIPE WITH WHITE BEANS - THE FORKED …
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Ratings 11Calories 590 per servingCategory Soup
- Cook the ground pork. Add one tablespoon of olive oil to a large, heavy-bottomed Dutch-oven over medium-high heat. Add the ground pork and cook, breaking into smaller pieces with a wooden spatula, until browned. Using a slotted spoon, transfer pork to a clean plate and set aside.
- Cook the onion and chiles. To the same pot over medium heat add the remaining tablespoon of olive oil. Add the onion and cook for 3-4 minutes or until translucent. Add the Anaheim, poblano, and tomatillos to the pot and mix well to combine. Cook the chiles over medium-low heat for 8-10 minutes, or until vegetables are tender. Stir in the garlic, salt, pepper, and cumin. Mix well to combine.
- Simmer. Add the chicken broth to the vegetables and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30-45 minutes (enough time to make sure all the chiles have turned soft and tender).
- Return the pork to the pot. With the vegetables softened, add the drained cannellini beans, lime juice, and cooked pork to the pot. Stir in fresh cilantro, if desired. Allow soup to simmer, all together, for 5 minutes. Season with additional salt and pepper, if desired.
WHITE BEAN AND GROUND PORK CHILI - THE MOUNTAIN …
From themountainkitchen.com
Cuisine AmericanTotal Time 1 hrCategory Main Course, SoupCalories 562 per serving
- Rub the poblano peppers with oil (I use olive oil). Place the peppers directly on a foil-lined baking sheet. Broil the peppers on high, turning them every 2 to 3 minutes for a total of 6 to 9 minutes. They should be charred and blistered on the outside but not burnt. The flesh should be soft, but not mushy.
- While the peppers are roasting, combine the ground pork and onion in a large, heavy (5-quart) pot over medium-high heat. Cook until the onions are soft and the pork is no longer pink; about 8 to 10 minutes. Use a sieve to drain the ground pork and onions; set aside. Remove excess grease from the pot and return to the stove (see notes).
WHITE BEAN AND PORK CHILI RECIPE | MYRECIPES
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- Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside. Wipe Dutch oven clean.
- Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onion, poblano, garlic, green chiles, cumin, and salt, and cook, stirring often, until vegetables are tender, 3 to 4 minutes.
- Increase heat to high. Stir in beans, broth, and pork, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.
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