Outside the (Black) Box-White Pork Chili

"Introducing a white pork chili that is unique in both ingredient combination and taste. Many different spices and peppers create layers of flavor and medium to mild heat. Different toppings added before serving can make each bowl personally customized! Excellent served with corn bread or warm tortillas, just don't forget a generous squeeze of fresh lime.... and of course, a glass of Black Box Chardonnay!!"

Prep Time

1 HOUR

Cook Time

2 HOURS

Paired With

Main Protein

Pork

Ingredients

IngredientQuantity
bacon, diced 1/2 lb, 2 lb, 1 1/2 cups, 2 medium, 2 cups, 1 1/2 tsp, 1 Tbsp, 1 Tbsp, 1tsp, 1 tsp, 1 whole bulb, squeezed from cloves, 1 medium, 1 medium, 2 ears, 1 cup, 3 15 oz cans, garnish, garnish, garnish, garnish
pork sirlion, sliced thin and bite size
Black Box Chardonnay
sweet onion, chopped
chicken stock
salt
chili powder
cumin
Mexican oregano
smoked paprika
roasted garlic
jalapeno pepper, seeded & minced
red bell pepper, seeded & diced
roasted sweet corn, cut from cob
roasted poblano peppers, seeded, peeled, diced
Great Northern beans, divided
lime wedges
shredded cheddar or Monterey jack
sour cream
chopped cilantro

Directions

     In a heavy bottomed 6 quart pot, fry bacon until crisp. Remove bacon and set aside. Drain most of the bacon grease, leaving 1-2 tablespoons in the pan. Over high-medium high heat, add the pork and fry until nicely browned, stirring as needed. Deglaze the pan by adding the wine and stirring to loosen the brown bits. Stir in onions and continue cooking 2-3 minutes until the wine is reduced by at least half. Turn heat down to low.

     Add chicken stock, salt, spices, garlic and jalapeno pepper. Cover the pot and simmer for 50-60 minutes, until the pork is tender. ( Use this time to make  your corn bread! ) Drain and rinse one can of beans and process in a food processor, scraping the sides as needed, until mostly smooth. Stir into the meat and spice mixture. 

     Add poblanos, corn and red bell pepper. Leave on low heat for 15-20 minutes, stirring occasionally, until peppers soften. Drain and rinse the other two cans of beans and add to the chili. When the beans are heated through, stir in the bacon.

     Garnish as desired with sour cream, shredded cheese, cilantro. ( Or your favorite topping. Maybe guacamole, green onion slices or crushed tortilla chips! ) Serve with lime wedges to squeeze over the chili! Great on the side is corn bread or warm tortillas.