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.

Nutrition Facts

cal.(kcal)300,
Fat, total(g)18,
chol.(mg)69,
sat. fat(g)5,
carb.(g)15,
pro.(g)20,
sodium(mg)892,
Percent Daily Values are based on a 2,000 calorie diet

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