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).