This chili, loaded with white beans and cubes of pork, has plenty of bite. But if it’s not spicy enough for you, top it with shredded jalapeno jack cheese and finely diced onions
1/2 tsp salt
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 lbs pork tenderloin — cubed
1 Tbsp butter
1 Tbsb vegetable oil
1 large onion, diced
2 stalks celery, diced
2 large poblano peppers, seeded and chopped
1/2 large red bell pepper, seeded and chopped
2 cloves garlic, minced
4 cups pork or chicken broth
1 Tbs dried parsley flakes
1 10-oz can cream of celery soup
1 1/2 cups frozen corn kernels
1 lbs great northern beans, cooked and drained
1. In a small bowl, mix together the salt, chili powder, cumin, and peppers. Sprinkle the pork with half the spice mixture, tossing to coat. Reserve the remaining seasoning.
2. In a 6 quart pressure cooker, heat the butter and oil. Working in batches, brown the pork. With a slotted spoon, remove the pork to a plate and set aside.
3. Add the onion, celery, and peppers to the pot along with the remaining spice mix, stirring well. Saute until the veggies just begin to soften, then stir in the garlic. Return the pork to the pot, cover, making sure the vent is closed, and cook on high pressure for 4 minutes. Quick release the pressure.
4. Uncover and add the broth, parsley, and cream of celery soup. Cover and pressure cook 4 minutes more. Quick release the pressure.
5. Once again, uncover and stir in the corn and cooked beans. Cook, uncovered, for 10 to 15 minutes to blend flavors.