Photo: Greg Dupree; Styling: Claire Spollen  
Active Time
15 Mins
Total Time
55 Mins
Yield
Serves 8 (serving size: about 1 cup)

Our white chili gets spice from green chiles, brightness from lime juice, and luscious texture from the last-minute addition of shredded cheese.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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