- 1 ounce butter
- 1 pound ground pork (or pork tenderloin, cut into 1/4-inch pieces)
- 4 ribs celery, chopped
- 2 large white onions, chopped into 1/4-inch pieces
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (29-ounce) can hominy, drained and rinsed
- 1 quart chicken broth, preferably homemade or store-bought organic
- 2 jalapeño peppers, stemmed, seeded and finely diced
- 1 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 teaspoons chili oil, optional
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 2 cups India Pale Ale beer
- Monterey Jack cheese for garnish
Using a large heavy pot, melt butter over a high flame and add pork, allowing it to brown. Stir meat to make sure it browns evenly. Remove pork from pot and set aside.
Using same pot, sauté celery and onions until they are tender. Add beans, hominy, broth, jalapeño, spices, garlic, salt and chili oil (if using). Bring to a boil; then reduce heat to low. Allow to simmer for 30 minutes.
Add cooked pork, parsley and beer to mixture. Simmer for 40 to 60 minutes.
Ladle into bowls and top with cheese.
About this recipe
CHILI NOTE: Freeze leftover chili to enjoy later and prevent food waste.