Happy Sunday! Can you believe these warm temps we are having? It is in the high 80’s around here. I know the cold weather will be here before we know it but I must admit I wish it was a little cooler.
Even with the warm temps, I had the major urge to make some chili this week. If you follow me on Instagram, you know I had the pleasure of spending last Monday in Birmingham, Alabama with Southern Living. (I know, I know, someone pinch me). This dream day included some time at the Southern Living idea house- full tour coming tomorrow. After the home tour, we went to the SL headquarters where we enjoyed a tour of their beautiful test kitchens and prop staging area. Talk about a southern bloggers dream come true!
While in the test kitchen, their chef whipped up some of this delicious White Bean & Pork Chili. After seeing it made in person and then tasting it, I knew this was something I could tackle at home.
Honestly, it is something I probably passed right over in the magazine. When I see a lot of ingredients my eyes tend to glaze over… But I had been wanting to try a white chili recipe and I am so glad I tried this one!
Here is my version:
This recipe can be found in the October 2016 Southern Living magazine, as well as their website.
****** I used one can because we like less beans in our chili
1. Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside. Wipe Dutch oven clean.
2. Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onion, poblano, garlic, green chiles, cumin, and salt, and cook, stirring often, until vegetables are tender, 3 to 4 minutes.
3. Increase heat to high. Stir in beans, broth, and pork, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.
Happy weekend loves!