White Chili and Corn Bread Bake

  1. 3 boneless pork chops, cut into 3/4-inch cubes
    1 tablespoon olive oil
    1 large onion, chopped
    2 stalks celery, sliced
    2 (14 1/2-ounce) cans chicken broth
    1 (15-ounce) can great northern beans, rinsed and drained
  2. 1/4 cup minced fresh cilantro
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1/4 teaspoon ground black pepper
    1 (10-ounce) package corn bread mix
    4 tablespoons shredded Monterey Jack cheese
    1 (4-ounce) can diced green chiles, drained
  1. In a medium nonstick skillet, heat oil; add onion and celery and cook, stirring often, for 5 minutes or until onion is tender.
  2. Add pork and cook for 2 to 3 minutes or until browned.
  3. Transfer mixture to a 4-quart casserole. Stir in the broth, beans, chiles, cilantro, chili powder, ground cumin and pepper. Bake, covered, in a 350 degrees F. oven for 20 minutes, stirring occasionally.
  4. Prepare the corn bread mix according to package directions.
  5. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown.
  6. To serve, sprinkle with cheese.
  7. Makes 6 servings.
  8. Recipe by Pork, The Other White Meat

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases