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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