Blizzard & Blaze
This rich and flavorful white chili features crispy pork belly, white beans, and a spicy kick from jalapeños and green chiles. Perfect for cold days or when you’re craving something hearty with a bit of heat!
Ingredients:
- 1 lb pork belly, diced into small cubes
- 1 tbsp olive oil (if needed, depending on pork belly fat content)
- 2 tbsp brown sugar (Swerve zero calories)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, diced (seeds removed for less heat)
- 4 – 5, Dried Serranos
- 1 jar diced green chiles (Hatch)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper (adjust for spice level)
- ½ tsp white pepper
- 1 tsp salt, plus more to taste
- 4 cups chicken broth
- 2 cans (14.5 oz each) white beans, drained and rinsed Great Northern
- 2 cans (14.5 oz each) white beans, drained and rinsed Cannellini
- ½ – 1 cup heavy cream (or sour cream for extra tang)
- ½ – 1 cup shredded pepper jack cheese (optional, for extra spice & creaminess)
- Fresh cilantro, chopped, for garnish
Instructions:
- Prepare the Pork Belly
- Cut the pork belly into 1 in cubes – and combine with the brown sugar – set aside for 30 – 45 min.
- Sear the Pork Belly
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the pork belly in batches, and sear until golden browned and crispy, about 3-4 minutes.
- Sauté Aromatics
- Add the diced onion, jalapeños and garlic to the pot. Sauté for about 3–4 minutes until fragrant and softened.
- Season & Add Chiles
- Stir in the diced green chiles, cumin, smoked paprika, oregano, cayenne, white pepper, and salt. Cook for another minute to toast the spices.
- Simmer the Chili
- Move content into a crock pot – Pour in the chicken broth. Cover and cook on low for 2 – 3 hours
- Add the white beans and serrano’s . Stir well, continue to cook for additional 4 – 6 hours.
- Make it Creamy
- Stir in the heavy cream (or sour cream) and shredded pepper jack cheese. Cook for another 30 minutes.
- Serve & Garnish
- Ladle the chili into bowls and top with fresh cilantro, extra cheese, or even sliced jalapeños for more heat.