Excellent White Chili
"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."
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
10-12
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
Loved this chili. Made for a crowd and it went over good. I was asked for the recipe 5 times! Thanks for sharing! Kim
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Opps, I blew it! I'm re-rating this as I marked the wrong star box before...It's a GREAT BIG FIVE STAR recipe.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
