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White Pork Chili

A comforting bowl of White Pork Chili loaded up with all the fixings is a must on a cold day. This hearty and satisfying one-bowl meal combines pork, veggies and beans with flavorful toppings like sour cream, avocado, cheddar and cilantro.

See more: 17 Scrumptious Soup Recipes

Rebecca Denton

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Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Recipe Created By: Michelle Dudash, RDN
Featured In: My Indiana Home

Ingredients

1 tablespoon avocado oil
1 pound trimmed pork butt, cut into large chunks (or ground pork)
1 medium onion, diced
3 cloves garlic, smashed
2 green Anaheim peppers (or 1 large poblano pepper), diced
¼ teaspoon salt, plus more to taste
Black pepper, to taste
3 cups chicken broth
1 teaspoon ground cumin
½ teaspoon dried oregano
30 ounces (2 cans) Great Northern beans, drained
1 lime, zested

Optional Toppings:

Avocado, diced
Fresh cilantro, chopped
Cheddar cheese, shredded
Sour cream

Instructions

In a large soup pot, warm the oil over medium heat. When oil is shimmering, add the pork. If using pork butt, brown pork on one side for about 5 minutes. Turn or stir the pork, pushing it to one side of the pan. If using ground pork, brown pork completely.
Add the onion, garlic, peppers, salt and black pepper. Saute until tender, about 8 minutes, reducing heat to medium-low as needed.
Stir in the broth, cumin and oregano, and increase heat to medium.
Pour 1 can of beans into a bowl and use a fork to mash. Add the mashed beans and remaining can of whole beans to the pot. Add the lime zest and gently simmer on medium-low to combine the flavors (about 10 minutes for ground pork or 2 hours to tenderize pork butt).
Cut the zested lime in half. Juice one half and cut the other into wedges. Remove chili from heat and stir in the lime juice.
Ladle chili into serving bowls and add desired toppings to each serving. Serve alongside additional lime wedges, if desired.