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White Winter Chili

Kraft Memeber Recipe
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Makes: 7 servings, 2-1/2 Total Time: 3 hr 30 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 1-2 lb. pork of your choice
  • 2-3 tsp. cumin
  • 2-3 tsp. oregano
  • 2-3 tsp. chili powder
  • Salt and pepper to taste
  • 1 lg. white onion
  • 2 lg. cloves garlic, diced
  • 1 can (6 oz.) chopped green chilies
  • 2 cans (16 oz. each) pinto beans
  • 2 cans (16 oz. each) baby great northern beans
  • 2 cans (16 oz. each) white hominy
  • 4 to 5 cans (16 oz. each) chicken broth
make it
Chop meat to 1-1 1/2 inch cubes. Brown in large chili pan, or Dutch oven. Add spices as it cooks.

Add onion, garlic and chilies. Cook until the vegetables start to sweat. Add beans and hominy. Add the chicken broth. Taste after about 15 minutes for spice. Add more of each until it tastes lightly warm. Add more chili until it hits the level of heat that you want.

Simmer for anywhere from 1 to 2 1/2 hours, until everything melds nicely together.
I use pork shoulder or good sized pork chops. I usually have the butcher chop the meat for me. It is hard to do with arthritis. Give the onion a rough chop. Not too large. Dice the garlic to bring out more flavor. I use the hominy to add that rib stick to itness. Also, I just like corn in all its incarnations. Just double the recipe if it is for a large potluck.

My co-workers love it. I serve it with either flour tortillas or corn bread - although my sister likes it with saltine crackers. It's really good on a cold, rainy day. It heats up the kitchen and brings the sent to the whole house.
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