White Chili with Pork & Beans

Chef’s Corner

by Mitch Samples

3 # PORK BUTT

3 TBS VEGETABLE OIL

1 CUP OF WATER

1 TBS. GROUND CUMIN

1 TBS. DRY OREGANO

1 SMALL ONION, DICED

5 EA ANAHEIM CHILIS

1 # TOMATILLOS, QUARTERED

1 TSP SALT

1 OUNCE FRESH OREGANO

½ BUNCH OF PARSLEY

3 CANS OF WHITE BEANS, DRAINED AND RINSED

SALT AND PEPPER TO TASTE

-CHAR, PEEL AND REMOVE SEED FROM THE ANAHEIM PEPPERS. RESERVE.

-HEAT OIL ON HIGH IN A HEAVY BOTTOM POT LARGE ENOUGH TO HOLD ALL INGREDIENTS.

-SEASON THE PORK BUTT AND BROWN ON ALL SIDES IN OIL.

-REDUCE HEAT; ADD WATER, DRY SPICES, ONIONS, RESERVED CHILIS, TOMATILLOS, SALT AND HERBS TO THE POT.

-BRING EVERYTHING TO A LOW SIMMER AND COVER POT. SLOWLY SIMMER PORK UNTIL FINISHED; ABOUT 3 HOURS.

-REMEMBER TO DO THE PORK COOKING DANCE NOW.

-WHEN PORK IS DONE AND VERY TENDER, REMOVE IT FROM THE POT AND SET ASIDE.

-ADD HALF OF THE DRAINED BEANS TO THE POT LIQUID AND USING A FOOD PROCESSOR OR A SMALL STICK BLENDER PUREE EVERYTHING IN THE POT.

-WHEN PORK IS SLIGHTLY COOL SHRED IT BY HAND OR WITH TO FORKS.

-ADD SHREDDED PORK AND REMAINING BEANS TO THE POT AND BRING TO A SIMMER.

SERVE WITH CORNBREAD AND A BIT OF SOUR CREAM ON THE SIDE.