White Chili with Pork and Chorizo

Over the years I've come to like white chili better than red. Here is my take on white chili. So simple but so good, made in a crock pot. Don't be heavy-handed with the spices. They all play well together and you get a more rounded depth of flavor if they are understated. The chorizo really makes this - use just about 1/4 lb but the flavor infuses through the chili. We are lucky to have a good Mexican market near by that makes their own.

Ingredients:

1 1/2 lbs boneless pork spare ribs roughly cut into 1 inch chunks
1/4 lb fresh soft chorizo sausage (not hard), casing removed
1/2 large or one medium sweet onion chopped
2 cans cannellini beans
1 large or 2 small poblano peppers, chopped
1 dried hot chili pepper - leave whole
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder
Salt & pepper to taste
Lime juice
1 handful of chopped cilantro
Sour cream

Directions:

Add the pork, chorizo, onion, poblano, the chili pepper, fennel seeds, oregano, cumin, chili powder and a little salt and pepper to the crock pot, cover with water and stir. Leave the beans out til later.

Set the crock pot to cook on low and walk away. Cook for 5 hours.

At 4 1/2 hours, drain and add the cannellini beans.

Serve in bowls with a squeeze of lime juice, a dollop of sour cream and some of the fresh cilantro. Serve with cornbread. Thas' right.

Enjoy!