Habanero Pork White Chili
White chili is usually a chicken thing. I prefer pork, though, because pork.
diced pork tenderloin
large diced onion
white beans, drained
habanero peppers, stems and seeds removed, chopped
ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó
Brown the pork. Remove it from the skillet and set it aside in a covered bowl to retain some heat.
Sautee the onions and garlic in the butter in the same skillet until tender.
Mix all of the ingredients together into a pot. Bring it to a boil, then reduce the heat, cover the chili, and simmer it for 45-60 minutes.
Remove the cover. Simmer the chili for 30-40 minutes more.
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