One of my favorite steakhouses in the Chicagoland area is Perry’s Steakhouse, known for their beautifully crafted white bean pork chili. Inspired by their recipe, I’ve created my own delicious rendition.
Cozy up with this flavorful and hearty White Bean Pork Chili—perfect for any occasion!
Ingredients
Pork Chops Prep
- 4 1/2-inch pork chops
- 1/4 cup olive oil
- 1 tbsp Slap Ya Mama Cajun Seasoning
- 1 tbsp thyme leaves
- 1/2 tbsp black pepper
Chili Preparation
- 3 strips bacon (cut ¼ inches wide)
- 1 tbsp butter
- 1 medium red bell pepper
- 1/4 cup onions (finely diced)
- 2 tbsp minced garlic
- 1 tbsp oregano
- 1 tbsp cumin
- 2 15.5 oz each can Bush Beans White Chili Beans in Mild Chili Sauce
- 2 cups chicken stock
- 7 oz. can diced hatch green chiles (medium heat)
- ½ tsp kosher salt
- ½ tsp black pepper
Garnishes
- 1 cup monterey jack cheese
- 1 cup crisp tortilla strips
- 1 cup finely diced red onions
- 1 cup cilantro leaves
- 12 flour or corn tortillas (served warm on the side)
Instructions
- Pork Preparation
- Rinse pork chops and pat dry. Season with cajun seasoning, thyme leaves, and black pepper. Let sit for 5 minutes.
- On medium-heat, add olive oil, and sauté pork chops. Cook on each side for 6 minutes. Cover with lid and cook for an additional 10 minutes.
- Turn off heat, and allow pork chops to rest for 10 minutes. Take out of pan and dice into small chunks. Set aside.
Chili Preparation
- On medium heat, in a large pot melt butter. Add bacon and cook until brown. (don't drain oil)Add minced garlic, onions and red bell peppers, cumin, salt and pepper. Sauté for 5 minutes.
- Stir in oregano, canned hatch chiles, 2 cups of chicken stock, diced pork, and white chili beans with sauce.
- Stir in pork chunks and 2 cups of chicken stock.
- Simmer on medium-low for 20 minutes.
- Garnish with monterey jack cheese, tortilla strips, red onions and cilantro (optional). Serve with tortillas (optional).
