White Pork Chili

It’s pork week presented by the Minnesota Pork Board. Chef Tim McCarty, the Executive Chef at Rochester Golf and Country Club makes his White Pork Chili.

White Pork Chili

2 lb Ground Pork
2 cups Yellow onions diced
1 cup Yellow peppers diced
1 cup Poblano pepper diced
2 cups Yellow tomato diced
1 cup Tomatillo diced
6 cloves Garlic minced
1 can Great northern beans
1 can Garbanzo beans
1 can Hominy
2 cups Pork Stock
1/3 cup Toasted Cumin
¼ cup Mango habanero (optional)
1 tsp Red pepper flakes
¼ cup Fresh Lime Juice
2 Tbsp Canola oil
½ cup Cilantro chopped
¼ cup Green onion chopped
Salt & Pepper, to taste

Garnish with Sour cream & Tortilla chips

In a 20 qt pot over med-high heat add oil and ground pork, when half cooked add onions, peppers, tomato and tomatillo. Cook until all meat and vegetables are cooked add garlic and seasoning cook 2 min add pork stock. Open all 3 cans of beans and hominy and rinse, add into the pot, simmer 20-30 min in low heat. Add lime juice, half of the green onion and cilantro. Add salt and pepper. Place in bowl top with green onion, cilantro and sour cream. Serv with tortilla chips