Friday, Jul 29, 2016
One of America's Great Newspapers ~ Toledo, Ohio

White Chili

1/2 pound boneless pork loin or two boneless pork chops, cut into 1/2 inch cubes (or 1/2 pound boneless chicken, cut into cubes)

1 teaspoon oil

1 1/2 teaspoons ground cumin

1/4 teaspoon garlic powder

1 cup cooked wild rice

1 16-ounce can navy beans, drained

1 16-ounce can chickpeas, drained

1 4-ounce can diced green chiles, drained

1 16-ounce can white-kernel corn, drained

1/8 teaspoon hot pepper sauce

1 14.5-ounce can chicken broth

One medium onion

Chopped parsley

In a 4-quart saucepan, saute onions and pork in oil over medium-high heat until onions are soft and pork slightly browned about 5 minutes. Stir in all remaining ingredients except parsley. Cover and simmer 20 minutes.

Serve each portion garnished with chopped parsley.

Yield: 6 servings

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