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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork. Ingredients:
1 pound ground pork |
2 tablespoons olive oil |
2 onions, chopped |
5 cloves garlic, chopped |
2 (4 ounce) cans diced green chiles |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
4 cups chicken broth |
1 (14.5 ounce) can great northern beans, rinsed and drained |
2 cups shredded monterey jack cheese |
Directions:
1. Cook and drain the pork.
2. In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
3. Remove from heat, and stir in the cheese until melted.
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