Chris' Recipes

Bon Appetite!

White Bean Pork Chili

Written By: Chris - Oct• 21•14

I’m all about creating dishes based on ingredients that I have on hand in my fridge and/or pantry.  Recently, I had over done it with pork tenderloin and forgot that they typically come two to a package; so when I thawed them to prepare for dinner, there was more than an abundance for just Bill and I.  I also had a package of cauliflower from Costco that was nearing it’s expiration date.  I like cauliflower more than Bill, but we both enjoy pork tenderloin; the cut from the center of the pig just below the ribs.  It is tender, as long as it’s not overcooked and it’s actually pretty good for you!  “Pork® The Other White Meat®” campaign debuted in 1987 with an aggressive media campaign directed at U.S. consumers.  The goal of the campaign was to increase consumer demand for pork and to dispel pork’s reputation as a fatty protein.  Today, the campaign has been successful in positioning pork as a lean protein and an excellent choice for all meal occasions.  The brand is a symbol of the successful evolution of lean pork products available today and its contribution to pork becoming the world’s most consumed protein.  So when you’re looking for lean protein to include in your diet, or when you simply crave some healthy meat, pork tenderloin is a good choice.  It’s low in fat, high in protein and a rich source of B vitamins and selenium.  I decided to create a white chili that would also be good if you used chicken!  With the grilled flavors of the pork, I thought roasted green pepper would add flavor and the cauliflower virtually disappears so those who don’t care for it, don’t usually even know it’s there!  This is really flavorful and delicious.

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Ingredients: 

4 Cups Pork Loin, grilled and chopped
3 15oz. Cans White Beans, drained and rinsed
1 Onion, chopped
2 Tablespoons EVOO
2 Tablespoons Butter
2 Garlic Cloves, pressed
2 Green Bell Peppers, roasted, seeded and chopped
1 Jalapeno Pepper, roasted, seeded and chopped (or more)
2 lbs. Cauliflower, chopped
3 Cups Chicken Stock
1/2 Cup Chicken Bullion, or to taste
4 Tablespoons Ground Cumin
1/4 Cup Chili Powder, or to taste
3 Tablespoons Fresh Oregano, chopped
8 oz. Cream Cheese
1 Cup Sour Cream, plus some for garnish
Fresh Cilantro, chopped
Shredded Cheese

If you are not using left over cooked meat, brown the meat of your choice in a Dutch oven or soup pot.  Break up ground meat as it browns or if you’re using chuck roast, make sure all sides of the beef cubes are seared dark brown.  Set the browned meat aside.

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Heat the butter and oil over medium to medium-high heat. Add the onions and cook until softened and translucent, about five minutes.  Add the garlic and cook it until it’s fragrant, about another minute or two.  Season with salt and pepper.

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In the same pot, add the chopped cauliflower and stock.  Allow to cook over medium low heat until the cauliflower becomes tender, about five minutes or so.

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Meanwhile, roast the peppers over an open flame before removing the charred skin and seeds.  To roast peppers:  Place the peppers on the burners, making sure they are close to the flame.  Leave the peppers over the flame, constantly monitoring them.  Rotate the peppers once the skin has blackened in a certain area.  Continue until the entire surface is black and crispy. (Don’t worry about that pitch black color. The flesh underneath will be perfectly fine.)  Remove peppers from the heat once they are totally black, place them in a bowl and cover with plastic wrap.  Give them about five to ten minutes before scraping off the skin.  Then cut the tops off each pepper and slice down one side, exposing the inner seed cavity.  Lastly scrape  the out the membrane and seeds before chopping.

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Drain and rinse the beans and chop the pork.

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Add the chopped peppers and cream cheese to the chili

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Stir in the chopped pork (or your browned meat of choice)

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Stir in the beans and chopped herbs and bring to a low simmer.  Continue to cook for 45-60 minutes, stirring occasionally.

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Stir in the sour cream and serve with garnishes.

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Chili is often best the day after it’s been cooked. Serve with cheese and other garnishes like fresh cilantro.  We enjoyed ours paired with a beautiful 2010 Cosentino Chardonnay!

Enjoy!
Cheers!
~Chris

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