White Chili by Liz

Liz posted 01-30-99

Got this out of the Gilroy (CA) Dispatch last year.

White Chili

1 cup uncooked wild rice
1 quart boiling water
1-1/2 pounds boneless pork, cubed
1-1/2 cups chopped onion
1 tsp vegetable oil
1-12/ tsp ground cumin
1/2 tsp salt
1 small clove garlic, minced
1 (15-16 oz) can white beans, drained
1 (l-lb) can garbanzo beans, drained
1-1/2 cups canned green chilies, drained
1-12/ cups canned white corn, drained
1/4 tsp Tabasco sauce
2 cups chicken broth
2 cups shredded Monterey Jack Cheese
1/2 cup chopped Italian parsley

Rinse wild rice. Pour boiling water over
rice and let stand 1 hour. Saute pork and
onion in oil over medium heat 8-10 minutes or
until pork browns and onion softens. Drain
wild rice. Add to pork and onion. Stir in
cumin, salt, garlic, white beans, garbanzo
beans, chilies, corn, Tabasco and chicken
broth. Bring to boil; reduce heat, cover and
simmer 40-45 minutes. Serve each portion
with about 2 Tblsp cheese and 2 tsp parsley.
Makes 12 servings.

NOTES: I didn't have wild rice, so used
white rice (without rinsing or soaking) and
it was fine. One of these days will try it
with wild rice.

I added at 28 oz can tomatillos. Good idea I
must say.

This is really thick. Some may want to add
more chicken broth (I had to 'cos my husband
likes "chili s

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