Pork Tenderloin Chili Blanco

It's tasty and easy, just some chopping prep. I used pork tenderloin because it was on sale and figured it would be tender on a relatively short cook. It wasn't too spicey, I'll add some additional peppers or green hatch salsa on tonight's leftovers. You can see the original recipe and my changes are in ().

Chili Blanco

1 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 boneless, skinless chicken breasts halves, cubed
(I used 3 lbs pork tenderloin)
1 medium onion, chopped
6 garlic cloves, finely minced
1 can chicken broth (I used 1 1/2 cans plus & no water)
(¾ can water-didn’t use)
1 (7-ounce) can chopped green chilies
(1 to 2 TBS of minced jalapeño)
3 (15-ounce) can white great northern beans, rinsed and drained
(puree 1 can of the beans for the thickener)
(20 plus round white corn tortilla chips crushed and added during last 15-20 minutes)


green onions, sliced for accompaniment
shredded Monterey jack cheese for accompaniment
sour cream

1. In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
2. Heat oil in a Dutch oven or large cooking pot over medium-high heat; add chicken and saute until golden, stirring occasionally, about 5 minutes.
3. Add onion and garlic; saute until onion has softened, about 3 minutes.
4. Add spice mixture and cook for 30 seconds, stirring constantly. Stir in chicken broth and green chilies. Simmer for 20 minutes.
5. Stir in beans and simmer for about 30 more minutes.
6. Ladle chili into bowls and top with cheese and green onions.
Makes 4 to 6 servings.

I feel for you guys in S.A./Austin. Every time I talk to Mom she whines about no rain and the shape of her yard. I don't want to see her water bill for keeping up with the backyard.