White~ white chili
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Wild rice, uncooked |
| 1 | quart | Boiling water |
| 1½ | pounds | Pork,cut into 3/4\" cube |
| 1½ | cup | Onion, chopped |
| 1 | tablespoon | Vegetable oil |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| 2½ | cup | White beans, drained* |
| 2½ | cup | Garbanzo beans, drained* |
| 1½ | cup | Green chiles, chop, drain |
| ¼ | teaspoon | Hot pepper sauce, bottled |
| 2 | cups | EACH Chicken broth & water |
| 2 | cups | Jack cheese, shredded |
| ½ | cup | Parsley, chopped |
Directions
*Can use canned or fresh cooked beans. Rinse wild rice. Pour boiling water over it and let stand 1 hour. Saute pork and onions in over over medium heat 8 to 10 minutes or until pork is browned and onions soft. Drain rice and add to pork. Stir in remaining ingredients EXCEPT cheese and parsley. Bring to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve with about 2 tb cheese and 2 tsp parsley over each portion. Source: Fresno Bee Nov. 9, 1994; Formatted by Lynne (Kakeladi) Sammon, Visalia, CA