White Pulled Pork Chili
Servings: 8
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.