Blanco Chili

Yield: 15 cups

Prep: 20 mins
Cook: 40 mins

Ingredients

5 tablespoons olive or vegetable oil, divided
1 pound ground pork
1 pound ground chicken
1 pound ground turkey
1 teaspoon salt
1 1/2 cups chopped onions
2 tablespoons minced garlic
3 cans (14-1/2 oz. each) chicken broth
2 cans (15 or 16 oz. each) Great Northern beans, rinsed and drained
1 16 ounce can hominy, rinsed and drained
2 cans (4-1/2 oz. each) chopped green chilies
3/4 cup seeded, 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

Directions

1. Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, chicken, turkey and salt. Cook, breaking up meat with spoon, until cooked through, 10 minutes.

2. Meanwhile, heat remaining 2 tablespoons oil in Dutch oven 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 to boil; reduce heat and simmer 40 minutes. Stir in cilantro. Makes 15 cups.