White, White Chili
|2 cJack cheese; shredded|
|2 cChicken broth & water; EACH|
|1/2 cParsley; chopped|
|1 1/2 tsGround cumin|
|2 1/2 cWhite beans; drained *|
|2 1/2 cGarbanzo beans; drained *|
|1 1/2 cOnion; chopped|
|1 cWild rice; uncooked|
|1 1/2 lbPork; cut into 3/4" cube|
|1/4 tsGarlic powder|
|1 tbVegetable oil|
|1 1/2 cGreen chiles; chop, drain|
|1/4 tsHot pepper sauce; bottled|
|1 qtBoiling water|
White, White Chili Preparation
*Can use canned or fresh cooked beans. Rinse wild rice. Pour boiling water over it and let stand 1 hour. Saute pork and onions in over over medium heat 8 to 10 minutes or until pork is browned and onions soft. Drain rice and add to pork. Stir in remaining ingredients EXCEPT cheese and parsley. Bring to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve with about 2 tb cheese and 2 tsp parsley over each portion. Source: Fresno Bee Nov. 9, 1994; Formatted by Lynne (Kakeladi) Sammon, Visalia, CA Posted to MM-Recipes Digest by "Robert Ellis"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for White, White Chili. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven