Creamy White Chili

It’s been back to winter weather here. The snow has fallen over the last few days. It’s currently 30° outside. I’m getting kinda tired of being cold.

Still a lot of things going on here. We have a new puppy. She is 8 weeks old. The vet thinks she’s part beagle and part either husky or australian sheppard due to the fact that she has one green eye and one blue eye. Her name is Rocky. And boy is she a hand full!! I have never had a dog before so this has been a learning experience for me. She is so cute but man oh man is she exhausting LOL.

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I planted a bunch of herbs a while back and had them in their own room off of my garage I use just for them. With this weather we have been having I am a little concerned that they may not make it. I hope they do. I was so excited and had lots of little herb babies growing.

 

 

unnamed (2)I also decided that I am going to try my hand at canning. Most of my supplies have arrived. My pressure cooker should be delivered tomorrow. I don’t know what I want to try canning first. Derick however has an entire list going for me.

 

 

 

 

Until then I will just keep on with my regular ol cooking. Like last night. I made an amazingly creamy and amazing white chili made with pork stew meat. Check this out…

 

Creamy White Chili

 

Creamy White Chili

1 1/2 pounds pork stew meat cut into 1 inch pieces

1 large yellow onion finely diced

1 tablespoon garlic powder

oil for browning the onions and pork

4 cans cannellini beans drained

2 32 oz containers of chicken broth

2 4 oz cans diced green chilies

1 1/2 teaspoons salt

2 teaspoons cumin

2 teaspoons oregano

1 teaspoon black pepper

1/2 teaspoon cayenne

1 1/2 cups sour cream

1 1/2 cups heavy whipping cream

1/4 cup cornstarch

1 bunch cilantro

 

Place small amount of oil in heated dutch oven. Add onion. Sweat until almost translucent. Add garlic powder and pork. Cook stirring until pork is cooked through.

Add broth, chilies, salt, cumin, oregano, black pepper and cayenne. Simmer for 45 minutes.

Add beans and simmer another 15 minutes.

Add sour cream and 1 cup of whipping cream. Once mix has started to simmer again mix the remaining whipping cream and cornstarch and add to chili. Cook until thickened. Remove from heat and add the chopped cilantro.

Serve with sour cream, cheese, onion or any of your favorite chili or taco condiments.

Enjoy!

D 

 

 

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