A girl can never have too many chili recipes. It’s kind of like lipstick—every color is beautiful and unique.
Gary wanted chili tonight, and pork tenderloin was the meat of choice in our freezer. A couple of favorite recipes got married, and this dish was born.
It’s a hot lipstick that may be my new favorite.
The Other White Meat Chili
2 tablespoons olive oil
1 cup chopped onion
4 cloves minced garlic
2 (4 oz.) cans chopped green chiles
2 teaspoon chili powder
¼ teaspoon cayenne
1 teaspoon dried oregano
2 teaspoons cumin
1 ½ teaspoons kosher salt
¼ cup dry white wine
6 cups chicken stock
3 (16 oz.) cans great Northern beans or cannellini beans, drained
1 lb. cooked, shredded pork tenderloin
Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté for 5 minutes. Add green chiles, chili powder, cayenne, oregano, cumin and salt. Sauté 2 minutes. Add white wine, and cook, stirring, for 1 minute. Add chicken stock, and 2 cans beans. Heat to boiling. In the meantime, mash reserved can of beans. Add to pot along with shredded pork. Reduce heat, and simmer for 30 minutes, stirring occasionally.
