A Hug in a Bowl: My White Bean Green Chili with Ground Pork

There are certain dishes that just feel like coming home, no matter where you are. For me, that’s a steaming bowl of chili. But my love affair doesn’t stop at the classic beef and tomato. It extends to the brighter, zestier realms of white bean chili, the smoky allure of green chiles, and the comforting richness of ground pork. I remember a particularly chilly autumn evening, the kind where the wind rattles the windows and makes you crave something hearty. I had a hankering for all these elements, but no single recipe quite captured it. So, I put on my chef’s hat, grabbed my favorite slow cooker, and conjured up this White Bean Green Chili with Ground Pork – a dish that has since become a cherished staple, a true beacon of warmth on any given day.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8 hours (low) or 30 minutes (high, initial simmer)
• Total Time: 8 hours 30 minutes
• Servings: 6
• Yield: 6 bowls
• Dietary Type: Gluten-Free (ensure broth is GF)

Ingredients

This chili is a beautiful symphony of flavors, where tender white beans and savory pork mingle with the bright, peppery punch of green chiles. Here’s what you’ll need:

• 1 pound white beans, soaked overnight, rinsed, and strained (cannellini or Great Northern work beautifully)
• 1 pound ground pork
• 1/2 pound green chili (fresh Hatch chiles, if in season, or good quality canned ones)
• 2 garlic cloves, peeled and finely minced
• 1/2 onion, chopped
• 1 (8-ounce) can chicken broth
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1 teaspoon salt

Equipment Needed

To bring this comforting chili to life, you’ll want to have these essential kitchen tools on hand:

• A large pot or Dutch oven for browning the pork
• A colander for rinsing beans
• A cutting board and sharp knife for chopping aromatics
• A large crockpot (slow cooker)
• A stirring spoon

Instructions

The beauty of this chili lies in its simplicity, particularly when using a slow cooker. It’s a fantastic “set it and forget it” meal that rewards you with incredible flavor over time.

1. Begin by browning the ground pork in a large pot or Dutch oven over medium-high heat. As it cooks, break it up with your spoon. Once fully browned, strain off the grease. While I often strain the grease for a lighter finish, I’ll admit, when I’m in a real hurry, I’ve skipped this step entirely and put the pork in raw. It doesn’t detrimentally affect the final flavor, but straining does yield a cleaner, less greasy chili.
2. Next, rinse and strain your soaked white beans. This is crucial for removing any impurities and ensuring a clean taste.
3. Now, it’s time to combine all the magic in your crockpot. Add the browned and drained ground pork, the rinsed white beans, the chopped green chili, the minced garlic cloves, and the chopped onion.
4. Pour in the chicken broth. When measuring liquids for your beans, if you’re using dried beans, you’ll want to add enough water to cover them according to the instructions on your bean bag. This water measurement should include the chicken broth you’re adding.
5. Follow with your spices: cumin, garlic powder, chili powder, paprika, black pepper, and salt.
6. Stir all the ingredients together in the crockpot until everything is well combined.
7. Once stirred, set your crockpot to high and let the chili simmer for about 30 minutes. This initial burst of heat helps meld the flavors.
8. After the initial 30-minute simmer on high, turn your crockpot to low. Allow the chili to cook as long as needed. I typically aim for about 8 hours on low, as this allows the flavors to deepen and the beans to become perfectly tender. However, it will be delicious and ready to eat around 6 hours as well.

*A Note on Green Chiles: You have options here! If Hatch green chiles are in season, they offer an unparalleled smoky, fresh flavor. Simply roast them, peel, seed, and chop. If fresh aren’t available, good-quality canned green chiles are a fantastic substitute. For canned, you’ll want to use about 3 (4-ounce) cans to achieve a similar level of flavor and chili presence.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a simple one. Here are a few tricks for making this white bean green chili truly shine:

• Toasting Spices: For an extra layer of depth, lightly toast your dry spices (cumin, chili powder, paprika) in a dry skillet over medium heat for about 30 seconds until fragrant before adding them to the crockpot. Be careful not to burn them!
• Roasting Fresh Chiles: If using fresh Hatch chiles, roasting them under the broiler or over an open flame until the skins are blackened and blistered, then steaming them in a covered bowl for 10-15 minutes, makes them incredibly easy to peel and imparts a wonderful smoky flavor.
• Adjusting Consistency: If your chili is too thick after cooking, simply stir in a little more chicken broth or water until it reaches your desired consistency. If it’s too thin, you can remove the lid for the last hour of cooking on low to allow some of the liquid to evaporate, or mash a portion of the beans against the side of the crockpot to thicken it naturally.

Serving & Storage Suggestions

This chili is wonderfully versatile. It’s best served piping hot, straight from the crockpot. Garnish generously with your favorite toppings. Some of my favorites include:

• A dollop of sour cream or plain Greek yogurt
• Shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped
• Diced avocado
• A squeeze of fresh lime juice
• Crushed tortilla chips for crunch

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, or microwave individual portions. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	331.2 kcal
Calories from Fat		154 kcal
Total Fat	17.2 g	26%
Saturated Fat	6.2 g	30%
Cholesterol	54.5 mg	18%
Sodium	586.9 mg	24%
Total Carbohydrate	24.6 g	8%
Dietary Fiber	5.8 g	23%
Sugars	3 g	11%
Protein	20.9 g	41%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

This recipe is a wonderful base, and you can certainly play with it to suit your preferences:

• Vegetarian/Vegan Option: For a vegetarian or vegan version, omit the ground pork and increase the white beans by another pound. You can also add a can of drained and rinsed corn or diced sweet potato for extra heartiness and texture. Ensure you use vegetable broth instead of chicken broth.
• Spice Level: If you prefer a milder chili, use poblano peppers or Anaheim peppers instead of spicier green chiles. For more heat, add a diced jalapeño or a pinch of cayenne pepper.
• Different Beans: While white beans are traditional for this style of chili, you could experiment with chickpeas or even black beans, though they will change the overall color and flavor profile.

FAQs

Q: Can I make this chili on the stovetop instead of a crockpot?
A: Absolutely! Brown the pork, sauté the aromatics, then add all other ingredients to a large pot. Bring to a simmer, then reduce heat, cover, and cook for at least 1.5 to 2 hours, stirring occasionally, until beans are tender.

Q: My beans are still hard after 8 hours on low. What went wrong?
A: This can happen if your beans are older, or if you didn’t soak them long enough. Ensure you’ve used enough liquid to cover them completely, and if they’re still firm, let them cook longer.

Q: Can I use canned white beans instead of dried?
A: Yes, you can! If using canned, you’ll need about three 15-ounce cans, drained and rinsed. Add them in the last hour of cooking on low to prevent them from becoming too mushy.

Q: How do I make this chili thicker?
A: Mash some of the beans against the side of the crockpot with your spoon, or let it cook uncovered on high for the last 30-60 minutes to allow excess liquid to evaporate.

Q: Is this chili spicy?
A: The spice level depends largely on the type of green chiles you use. Fresh Hatch chiles can range from mild to quite hot. Canned green chiles are generally milder. You can always add a pinch of cayenne or a diced jalapeño for extra heat.

Final Thoughts

This White Bean Green Chili with Ground Pork is more than just a recipe; it’s an invitation to slow down, savor the process, and enjoy the comforting embrace of a truly delicious meal. It’s the kind of dish that brings people together, sparking conversations and creating cherished memories around the table. Whether you’re serving it on a chilly evening, at a game day gathering, or simply because you’re craving something hearty and satisfying, I encourage you to give this recipe a try. I have a feeling it might just become your go-to hug in a bowl, too. Pair it with a crisp, cold Mexican lager or a glass of crisp white wine for a perfectly balanced experience. And please, let me know how yours turns out!