I know, I know, almost everybody is thinking about Thanksgiving cooking right now but, I am thinking about what to have for dinner early in the week. It needs to be quick and easy because there will be enough fancy cooking for a bunch of people come Thursday. It is also nice if it can stay on the stove a bit waiting for out of town company to show up. Leftovers? Yup, this is even better the next day. So, I give you White Bean Chili Verde. One pot, mostly pantry items. Prep time is just chopping an onion, opening some cans and browning the meat and onions. About 10 or 15 minutes.
Have I got your attention?
Here is what you need. A couple of pounds of ground pork. You could do half pork and half ground turkey if you want, but as Emeril says, pork fat rules, so do at least half ground pork. A smallish onion, a couple of cloves of garlic, and 2 cans of Salsa Verde, I like Herdez the best. Two or maybe three cans of white beans, cannellini, great northern, navy, you pick. A couple of cans of chicken broth or some Better Than Bouillon Chicken Paste. For spices, you’ll need chili powder, cumin, cilantro a pinch of cinnamon (this is important) and of course salt and pepper.
Let’s get cooking.
Now get out a nice big dutch oven (you can’t go wrong with a Le Cruset, they cook like a dream) or a big heavy bottomed stew pot. Dice up the onion. Get your pan nice and hot, you want to hear the sizzle when you put the meat in. Because the ground pork has some fat in it, I do not add any oil to the pan. Just plop the ground pork into the pan. Break it up and brown it a bit. Getting some color on the meat deepens the flavor. Now, remove most of the pork and add the onions. Season with a bit of salt and pepper. Cook until the onions start to caramelize a bit. More flavor folks.
Ok, add the spices and garlic. Stir it all around a bit. You want to smell the chili powder. Browning the spices really adds to the depth of flavor. Add in the salsa and deglaze the pan. Stir all those lovely brown bits off the bottom of the pan. Add in the meat, water (or broth) and combine everything. Stir in the Bouillon Paste and the beans. Bring it to a nice simmer and cover. Let everybody get aquatinted and the onions to soften. This should take about 30 minutes.
White Bean Chili Verde is warm, spicy, hearty, a bit creamy from the beans and just a hint of sweetness from the cinnamon. Serve this hot with a bit of cheese sprinkled over the top, if you like. Maybe a flour tortilla on the side or a piece of crusty bread. A simple dinner before the big day. Enjoy.
- 2 pounds ground pork
- 1 onion, diced
- 2 garlic cloves, diced
- 2 tbsp chili powder
- 1/2 tsp cumin
- 2 tsp cilantro, dried
- 1/4 tsp ground cinnamon
- salt and pepper, to taste
- 2 14.5 oz cans Herdez Salsa Verde, or similar brand
- 28 oz water
- 2 to 3 tsp Better than Bouillon Chicken Paste
- 2 to 3 15.5 oz cans of white beans
- Brown meat in a Medium size Dutch Oven or heavy bottomed Stew Pot over medium high heat.
- Remove most of the meat and add the onions to the pot. Season with a bit of salt and pepper. Saute' onions until they begin to soften and caramelize.
- Add the chili powder, cumin, cilantro, cinnamon and garlic. Stir to toast the spices for a few minutes.
- Add in the Salsa Verde and stir, scraping the bottom of the pan to deglaze. Add the pork back into the pot along with the beans, water and bouillon paste.
- Bring to a simmer. Cover and cook for another 20 to 30 minutes or until the onions are fully cooked.
- Serve hot. If you like, garnish with a bit of shredded cheese.
You may substitute 2 cans of chicken broth for the water and bouillon paste.
Serving Size8 servings
Amount Per Serving Calories 581Total Fat 26gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 117mgSodium 906mgCarbohydrates 39gFiber 10gSugar 3gProtein 46g