(Serves 6-8)
• 2 cups dried white beans
• ½ tsp baking soda
• 6-8 cups water
Soak the bean with the baking soda in the water for 3-6 hours. Drain and proceed with the rest of the recipe.
Preheat oven to 350F.
• 3 Tb olive oil
• 1 ½ lb pork tenderloin, trimmed of any silver skin, and then cut into inch-sized pieces
• 2 medium onions, peeled and diced
• 6 cloves garlic, peeled and thickly sliced
• 1 poblano pepper, seeded and diced
• 1 jalapeno, seeded and diced
• 1 bell pepper, any color, seeded and diced
• 1 carrot, diced
• 3 stalks celery, diced
• 3 Tb oregano
• 3 Tb ground cumin
• 2 Tb chili powder
• 1 cup corn kernels, fresh or frozen
• 4 cups chicken broth
• 1 16-oz can green enchilada sauce
• 1 4-oz can diced roasted chili peppers
Optional toppings:
• chopped cilantro
• lime wedges
• sour cream
• grated cheese
In a heavy large saucepan or dutch oven, sprinkle the the pork pieces with salt and pepper and sauté them over medium-high heat until they’re browned. Add the onion and garlic and sauté for about five more minutes. Add the poblano, jalapeno, and bell peppers, and sauté for another five minutes. Add the carrot, celery, and the spices and sauté for a couple of minutes more. Add the beans, corn, chicken broth, canned chili peppers and enchilada sauce. Bring the chili to a boil, cover it, and put it in the oven for 2 ½ – 3 hours, taking it out occasionally to stir it. The chili is done when the beans are tender and most of the broth has been absorbed.
Serving suggestion: If you like, top your chili with chopped cilantro, a squeeze of fresh lime, some grated cheese, and/or a dollop of sour cream, maybe with some corn tortilla chips or cornbread on the side.