- 5 tablespoons olive or vegetable oil, divided
- 3 pounds Hatfield® Recipe Essentials ground pork
- 1 teaspoon salt
- 2 tablespoons minced garlic
- 42 fluid ounces chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can white beans, rinsed and drained
- 1 (16 ounce) can hominy, rinsed and drained
- 2 (4.5 ounce) cans chopped green chilies
- 3/4 cup chopped poblano chile
- 2 tablespoons chopped jalapeno chile
- 1/4 cup ground cumin
- 3 tablespoons fresh lime juice
- 1/2 teaspoon ground white pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup queso blanco
- Pork Seasoning:
- 3 tablespoons paprika
- 1 tablespoon crushed red pepper
- 2 teaspoons salt
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, seasonings and salt. Cook till browned, breaking up meat with spoon, approximately 10 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high heat.
- Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute.
- Add cooked meat, broth, beans, hominy, chiles, cumin, lime juice and pepper.
- Bring chili to boil; reduce heat and simmer for an hour.
- When ready to serve, stir in cilantro and top with cheese.