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Prep 5 mins
Cook 1 hr
This is our tried and true white chili that folks have raved about - this recipe has been handed out many a time. Very, very tasty! You can substitute cubed chicken for the pork, if you like. It is ABSOLUTELY delicious. :) I've made it, friends have made it... you should make it.
- 1 cup uncooked white rice
- 1⁄4 cup uncooked barley
- 1 1⁄2 lbs boneless pork or 1 1⁄2 lbs chicken, cubed
- 1 1⁄2 cups chopped onions
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- 2 teaspoons ground cumin
- 1 teaspoon salt, to taste
- 1 tablespoon minced fresh garlic
- 1 (15 ounce) can white beans, drained
- 1 (1 lb) can garbanzo beans, drained
- 1 1⁄2 cups canned green chilies, drained
- 1 1⁄2 cups canned white hominy, drained
- 1⁄4 teaspoon Tabasco sauce, to taste
- 1 tablespoon crumbled cooked bacon
- 4 cups chicken broth
- 1 (28 ounce) can tomatillos
- 1 tablespoon lime juice
- 2 tablespoons fresh minced basil or 1 teaspoon dried basil
- 1 -2 cup shredded cheddar cheese, for garnish
- Over medium heat in a heavy pot, sauté the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
- Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
- Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
- Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
- If the chili is too thick for your preference, you can add chicken broth to the desired consistency.
I didn't have all of the indredients but used enough to get the basic idea and this chile is wonderful. I did add some dried cranberries, just because I had some. Tasty and very filling.
Oh my...this was unbelievably good! I resisted the urge to change it up a bit and I am so happy with your recipe exactly as written. My suggestion would be to use navy rather than small white beans, they hold up better. I used canned diced mild chilis for the whole 1 1/2 C and got pleanty of heat for me. I also used half fresh tomatillos (quartered) as I had them on hand and if they are available when I make this next time I will use all fresh. I used pork tenderloin but I think a pork shoulder would be the way to go. I also omitted the cheese (diet) and served with lime wedges and chopped cilantro. ....thank you! thank you! thank you! ps: it soaks up the broth as it sits so buy extra.
This is a great chili! I switched it up quite a bit for what I had at home. I couldn't find tomatillos, so I used crushed tomatoes which meant the chili was no longer "white". :) Then I used brown rice and no butter or oil and I put everything in the crock pot for 6 hours on high. Even my picky kids ate it, which is sayin' somethin'! Thanks Julesong.