Pork and White Bean Chili

Meal in a Bowl, p. 58

1.3 kg [2.86 lbs] pork shoulder, boned, trimmed, and cut into 2 cm cubes (700-800g meat)

2-3 tablespoons oil

1 large onion, diced

3 cloves garlic, finely chopped

1 tablespoon sweet paprika

½ teaspoon chili powder

2 canned chipotle peppers or jalapeno chilies, chopped

1 tablespoon ground cumin

415g [14.6 oz] can diced tomatoes

2 x 400g [14 oz] cans cannellini beans, rinsed and drained

1 cup (30 g) fresh coriander leaves, coarsely chopped

Sour cream, to serve

Lime wedges, to serve

I just used some pork chops I had in the freezer. Because whatever you have laying around is always your cheapest option.

My piggie cutting board makes me so happy. :)

Season the pork. Heat 2 tablespoons oil in a large casserole dish over high heat. Add half the pork and cook for 5 minutes, or until brown. 

I dunno what they mean by "casserole dish," but a skillet seemed to do the trick just fine.

Remove. Repeat with the remaining pork, using more oil if necessary.

Lower the heat to medium, add the onion and garlic and cook for 3-5 minutes, or until soft. 

Garlic-in-a-jar again.

Add the paprika, chilli powder, chipotle peppers and cumin, and cook for 1 minute.

I used a couple of fresh jalapenos. Cheaper that way, I think.

Return the pork to the pan. Add the tomato and 3 cups (750 ml) water and simmer, partially covered, for 1 hour – 1 hour 30 minutes, or until the pork is very tender. 

My stab at "partially covered."

It seemed to work pretty well. 

Add the beans and heat through. 

Well, I mean, mix them in.

Boil a little longer to reduce the liquid if necessary. Stir in the coriander and season. 

SQUEE!

Serve with sour cream and lime wedges. 

If you want, you can have a little chili with your sour cream. 

My Rating: 4/5 "Great flavor! I've always preferred white bean chilies, and the pork adds an unusual but tender approach to the meat. Good stuff."