Spicy Pork Belly White Chili

Posted: 17th February 2025 by Jab in Recipes
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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:

  1. Prepare the Pork Belly
    • Cut the pork belly into 1 in cubes – and combine with the brown sugar – set aside for 30 – 45 min.
  2. 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.
  3. Sauté Aromatics
    • Add the diced onion, jalapeños and garlic to the pot. Sauté for about 3–4 minutes until fragrant and softened.
  4. 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.
  5. 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.
  6. Make it Creamy
    • Stir in the heavy cream (or sour cream) and shredded pepper jack cheese. Cook for another 30 minutes.
  7. Serve & Garnish
    • Ladle the chili into bowls and top with fresh cilantro, extra cheese, or even sliced jalapeños for more heat.