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| White Chili and Corn Bread Bake |
3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, sliced
2 (14 1/2-ounce) cans chicken broth
1 (15-ounce) can great northern beans, rinsed and drained
1 (4-ounce) can diced green chiles, drained
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (10-ounce) package corn bread mix
4 tablespoons shredded Monterey Jack cheese
In a medium nonstick skillet, heat oil; add onion and celery and cook,
stirring
often, for 5 minutes or until onion is tender. Add pork and cook for
2 to 3
minutes or until browned. Transfer mixture to a 4-quart casserole.
Stir in the broth, beans, chiles, cilantro, chli powder, ground cumin and
pepper. Bake, covered, in a 350 degrees F. oven for 20 minutes, stirring
occasionally.
Prepare the corn bread mix according to package directions. Remove the
chili
from the oven. Spoon corn bread batter over the chili. Return to the
oven. Bake
for 25 minutes longer or until corn bread topping is golden
brown. To serve,
sprinkle with cheese.
Makes 6 servings.
Recipe by Pork, The Other White Meat
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