White Bean Pork Chili

White Bean Pork Chili


Infused with poblano peppers, hatch green chiles, seasoned with garlic and oregano and finished with diced applewood-smoked bacon and pieces of Perry's Famous Pork Chop.

Yield: 4 Main Courses


  • ½ lb Perry’s Famous Pork Chop leftovers, finely diced
  • 3 strips Bacon, cut ¼” wide
  • 1 tbsp. Unsalted butter
  • 1 ½ cup Yellow onions, finely diced
  • ½ cup Poblano pepper, finely diced
  • 5 cloves Garlic, finely chopped
  • 1 tbsp. Oregano, chopped
  • 1 tbsp. Cumin powder
  • 7 oz. can Diced Hatch Green chiles, medium heat
  • 10 oz. Cannellini beans
  • 2 cups Chicken stock
  • ½ tsp. Kosher salt
  • ½ tsp. Black pepper


  • 1 cup Monterey Jack cheese
  • 1 cup Crisp tortilla strips
  • 1 cup Red onions, finely diced
  • 1 cup Cilantro leaves
  • 12 Flour tortillas, served warm on the side


  1. In a heavy bottom pot over medium-high heat, melt the butter. Once the butter is melted, add the bacon and, stirring frequently, cook until it begins to brown.
  2. Add onions, poblanos, garlic, cumin, salt and pepper. Cook until tender.
  3. Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Reduce heat to low and let simmer as it continues to cook for 15-20 minutes, until thick.
  4. Garnish with Monterey Jack cheese, tortilla strips, red onions, and cilantro. Serve with flour tortillas.
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