Green Chili

In honor of the ingredient of the month, I'd like to share this pot of joy with you!

• Ready In: 3 hrs 15 mins
• Serves: 8

Ingredients

• 2  lbs boneless pork, cubed,fat trimmed
• 2  large onions, chopped
• 2  cans  chopped green chilies
• 2  jalapenos, minced
• 4  cloves garlic, mashed
• 1  tablespoon cumin seed, crushed
• 1  tablespoon ground cumin
• 2  teaspoons oregano
• 1⁄2 teaspoon thyme
• 1⁄2 cup  chopped cilantro
• 2 (16 ounce) cans white beans, do not drain (navy, cannelini, etc)
• 3  tablespoons chili powder
• 2  tablespoons red wine vinegar
•  salt and pepper
• 2  beef double bouillon cubes (knorr)
• 1 1⁄2 quarts water
• 2 -3  tablespoons olive oil

Directions

1. In a fairly large soup pot, heat olive oil.
2. Sautee garlic until golden, then add onion.
3. Sautee until it begins to become translucent, then add pork.
4. Salt and pepper to taste.
5. Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
6. Add all remaining ingredients.
7. Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
8. Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
9. Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
10. Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!