Pork and white bean chili from The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes by Jane Lawson

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Notes about this recipe

  • averythingcooks on June 28, 2020

    I made this using 1.5 lbs cubed pork loin (for 1/2 recipe) . I used one jalapeno instead of canned chipotles (fridge clean out) so I also used ground chipotle for the chili powder. 1.5 hours (give or take) in a 350 oven gave me beautifully tender meat. However, I would say that what I now had was more a like chili base than the completed dish. I wanted thicker broth with more varied textures so in went some passata, chopped roasted red peppers, a big handful of fresh corn & a good splash of pickled jalapeno brine (thank you Julia Turshon!). For beans I used a mix of black & navy from the freezer and I did finish with a shot of honey AND a good spoonful of additional hot sauce. Now we had a great one pot served with sour cream and grated cheese.

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