Ingredients
1-1/2 pounds pork tenderloin, cubed2 large onions, diced4 celery ribs, diced2 tablespoons butter6 cans (15-1/2 ounces each) great northern beans, rinsed and drained4 cans (14-1/2 ounces each) chicken broth2 cups water2 jalapeno peppers, seeded and chopped2 teaspoons chili powder1/2 teaspoon each white pepper, cayenne pepper, ground cumin and pepper2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon dried parsley flakes1/4 teaspoon hot pepper sauce, optional1 cup shredded Monterey Jack cheese
Preparation
In a Dutch oven, brown pork in butter in batches. Remove and keep warm.
In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender.
Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.
