Winning White Chili with Wild Rice and Pork

A recipe from upscale grocer, Jerry’s, located in Sanibel Island, Florida and Edina, Minnesota.  Make ahead, the flavor improves and it’s easy to reheat.

Winning White Chili
2 med. onions sliced
2 lb. boneless pork loin, cut in ½” cubes
1 tsp. oil
½ tsp. garlic, minced, or garlic powder
1 (16 oz.) cans navy or Great Northern beans, undrained
1 (4 oz.) cans green chiles, died, undrained
½ tsp. hot pepper sauce
1 tbsp. ground cumin
2 c. cooked wild rice
1 (16 oz.) cans chickpeas, undrained
1 (16 oz.) cans white kernel corn, undrained (or frozen)
1 (14½ oz.) cans chicken broth
½ to 1 tsp. salt
Garnish: chopped parsley or cilantro (optional)

In 4 quart pan, saute’ onion and pork in oil over medium-high heat until onions are soy and pork is lightly browned, about 5 min. Stir in the remaining ingredients, except parsley. Simmer, covered 20 min. Add additional broth to thin chili. Serve, and garnish as desired. Makes 10, 1 cup servings.

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