Pork and White Bean Chili
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4.67 from 6 votes

Pork and White Bean Chili

Comforting and filling homemade soup full of smoky pork and creamy white beans, with a mexican flare
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: dinner, soup
Cuisine: Latin, mexican
Servings: 8
Calories: 403kcal


For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion quartered
  • 1 qt . chicken stock

For Soup:

  • 2 T olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 4-5 cups chicken broth
  • 2- oz cans diced green chilies 4 .
  • 1 T . ground cumin
  • 1 t . oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork or chicken!
  • ΒΌ cup cilantro chopped
  • Salt and pepper to taste


  • sour cream
  • cheddar
  • diced jalapeno
  • chopped cilantro


  • Rinse and sort beans. Place them in a large pot, cover with water and soak overnight ( or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  • Meanwhile, heat oil in a large pot over medium high heat. Saute onion and garlic until onion is tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash beans slightly to thicken soup. Add the pork and chopped cilantro. Check seasonings. Top with sour cream, cilantro, cheese, and jalapeno. Serve and enjoy!


Calories: 403kcal | Carbohydrates: 54g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 690mg | Potassium: 1715mg | Fiber: 12g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 11.9mg | Calcium: 212mg | Iron: 9.3mg