Photo of Mexican Pork Chili

Mexican Pork Chili

Published: November 19, 2014

Prep/Cook Time: 80 minutes

Servings: 10

Ingredients

  • 5 Tbsp. olive or vegetable oil, divided
  • 3 lb. Hatfield Recipe Essentials Ground Sausage or Ground Pork
  • 1 tsp. salt
  • 2 Tbsp. minced garlic
  • 42 fl oz. chicken broth
  • 1 can cannellini beans, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 1 can (16 oz.) hominy, rinsed and drained
  • 2 cans (4-1/2 oz. each) chopped green chilies
  • 3/4 cup poblano chili, seeded, chopped
  • 2 Tbsp. chopped jalapeno chili
  • 1/4 cup ground cumin
  • 3 Tbsp. fresh lime juice
  • 1/2 tsp. ground white pepper
  • 1/2 cup chopped fresh cilantro
  • ½ cup queso blanco

Pork Seasoning

  • 3 Tbsp. paprika
  • 1 Tbsp. crushed red pepper
  • 2 tsp. salt
  • 1 tsp. coriander
  • 1/2 tsp. cumin
  • 1/2 tsp. ground black pepper

Directions

  1. 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.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high heat.
  3. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute.
  4. Add cooked meat, broth, beans, hominy, chilies, cumin, lime juice and pepper.
  5. Bring chili to boil; reduce heat and simmer for an hour.
  6. When ready to serve, stir in cilantro and top with cheese. Makes 15 cups.
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