White Smoked Pulled Pork Chili

We smoke a lot of pulled pork at our house. I thought the leftovers would go well in a white chili, so gave it a try. It has become one of our favorite soups. If you don’t have smoked pulled pork, you can add shredded chicken instead. I also used this recipe after Thanksgiving, substituting leftover turkey. But my favorite version is with smoked pulled pork! It’s great the first day and even better the day after when all the flavors have come together. We make this soup all year long whenever we have extra pulled pork and freeze leftovers for a quick meal during the week.

White Pulled Pork Chili

Servings: 8

Author: Jeanette Ryan

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Ingredients

• 3 tablespoons olive oil
• 1 large sweet onion, diced
• 2 stalks celery, diced
• 1 large green bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and minced
• 1 4-ounce can fire-roasted green chilies
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper, plus more to taste
• 6 cups chicken broth
• 2 15.8-ounce cans white beans, such as Great Northern or Cannelini
• 2 cups fresh or frozen yellow corn thawed if frozen
• 4 cups smoked pulled pork
• 1 1/2 teaspoons Tabasco sauce
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3/4 cup whole milk (or heavy cream)
• Kosher salt and freshly ground black pepper, to taste
• Sour cream and grated cheddar for serving optional

Instructions

• Heat olive oil in a Dutch oven over medium heat. Add the onion, celery, bell pepper, and jalapeno and cook until very soft, about 8  to10 minutes.
• Add green chiles, garlic, cumin, chili powder, and cayenne; sauté for an additional minute or two.
• Pour in the chicken broth and bring to a boil. Add the white beans, corn, pork, and Tabasco. Reduce the heat to low and simmer for about an hour.
• Melt the butter in a heavy sauce pan over medium heat. Whisk in the flour and cook the roux for 1 to 2 minutes. Pour in the milk and continue whisking until a thick paste forms, about 2 to 3 more minutes. Stir the paste into the chili until it is completely incorporated and there are no lumps.
• Continue cooking the chili over low heat, stirring occasionally, for another 45 minutes to an hour.
• Serve with your choice of crusty bread, sour cream, freshly grated cheddar, hot sauce on the side or roasted jalapenos.