Chili Blanco

Our friends Chris and Tara brought this dish to our home a few weeks ago.  We thought it was absolutely amazing and I couldn't wait to try to make it. I think this is a nice change from your typical tomato based, red meat chili. 
 
I think the cilantro added at the end adds a special touch, and I would agree with Tara that it definitely "makes the chili", so I would definitely be sure to add at least a little bit of cilantro.  I also like to eat this more like a soup, but Matt prefers it more meaty.  The good news is that if you make one big pot of this chili you can eat it however you want-I just add more of the liquid to my serving :-)

This is on the spicy side, so if you don't like too much spice, I'd suggest cutting back or omitting the jalapeno, poblano, or green chiles.

Chili Blanco

1 pound ground chicken or ground turkey
1 pound lean ground pork
1 1/2 cups chopped onions
6 cloves garlic, minced
3 14-oz cans chicken broth OR 5 1/4 cups homemade chicken broth
2 15-oz cans Great Northern Beans, rinsed and drained
1 15-oz can golden hominy, rinsed and drained
2 4-oz cans diced green chile peppers, undrained
1 medium fresh poblano chile pepper, seeded and chopped (3/4 cup)
1 large fresh jalapeno chile pepper, seeded and chopped
3 tablespoons lime juice
2 tablespoons ground cumin
1/4 teaspoon ground white pepper
1/2 cup fresh cilantro

In a 4-quart Dutch oven cook chicken, pork, onions and garlic over medium heat until pork is brown and onion is tender.  Drain off fat.

Stir in broth, beans, hominy, green chile peppers, poblano pepper, jalapeno pepper, lime juice, cumin, and white pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 40 min, stirring occasionally.  Stir in cilantro.



Source: Better Homes and Gardens