White chili is the mellow cousin to bold, spicy red chili. Still, white chili can have heat and intrigue. For our money, the addition of grilled pork and mild poblano pepper adds more character and depth of flavor. And you’ll find the kick you crave courtesy of the chipotle in the rub. This chili starts on the grill and finishes with a feeling of satisfaction.
What You’ll Need
2 pounds pork loin chops (between ¾ to 2-inch thick), or boneless country-style pork ribs trimmed of excess fat
4 tablespoons Rub Some Heat on Your Meat Chipotle BBQ Rub™
3 tablespoons olive oil, or vegetable oil, divided
1 large onion, cut into ¼-inch-thick slices
1 large poblano pepper, AKA pasilla pepper
2 cloves garlic, peeled and minced
1 tablespoon ground cumin
2 teaspoons dried oregano
4 15-ounce cans cannellini or navy beans beans, drained
2 cups chicken stock
1 jalapeno pepper, finely chopped (optional)
1 cup cilantro, chopped (optional)
2 cups shredded Monterey Jack cheese (optional)
Heat grill to medium-high. Place the pork in a large bowl. Season it liberally with Rub Some Heat on Your Meat Chipotle BBQ Rub. Brush pork with 1 tablespoon of olive oil. Place pork on hot side of grill on direct heat for 6-8 minutes, flip, move to indirect heat, and continue cooking for 5-6 minutes. Remove the pork. Set it aside on a plate. Cover the plate and let it rest.
Brush sliced onion and whole poblano pepper with 1 tablespoon of oil. Place the vegetables on the grill and cook until the onion has light grill marks and the pepper’s skin is blistered. Rotate the pepper for even cooking. Remove, place onto plate, and set aside.
The remaining steps may be completed on the grill over medium-low indirect heat in a large, thick-bottomed stainless steel pot. Stir regularly to avoid burning. Take care to protect hands from the hot handle. [You can also do the following steps on the stove in a a pot over medium-low heat.]
Dice the pork into ½-inch-thick pieces. Rough chop the grilled onions. Remove the stem and seeds from poblano pepper. Cut the pepper into strips and then medium dice.
In the pot, add onions, pepper, garlic, remaining olive oil, cumin, and dried oregano. Sauté for 2 minutes and then add diced pork, beans, and chicken stock. Outdoors, reduce heat to low, indirect heat. Let the chili sit for at least 30 minutes to help the flavors meld. [If you’re using the stove, increase the heat to high and bring the liquid to a boil. Then, bring your chili down to a simmer by turning the heat to low. Cover the pot and maintain the simmer for 20 minutes]. Add salt and pepper to taste, stirring regularly to combine flavors. Remove from the heat and serve.
You can top the chili with diced jalapeno, chopped cilantro, shredded Monterey jack cheese, or finely chopped grilled onions.