1 onion, diced
1/4 diced red bell pepper
Salt and Pepper to taste
1/2 tsp ground Smoked Black Pepper
1 tsp garlic powder
A couple splashes Worcestershire sauce
1 Tbsp ground cumin
2 heaping tsp chili powder
1 tsp dried cilantro
1 tsp smoked paprika
1 tsp chipotle chile powder
4 oz mild green salsa (I used Brooklyn Salsa Company's The Green)
1 Tbsp chopped pickled jalapeno
32 oz carton chicken broth
2 cans cannellini beans, drained
1 can pinto beans, undrained
Brown and crumble the ground pork in a heavy Dutch Oven with the diced onions and bell pepper. Drain. Season with salt and pepper, smoked black pepper and garlic powder. Add the Worcestershire sauce, cumin, chili powder, cilantro, smoked paprika, chipotle powder and cook a couple of minutes, stirring occasionally. Stir in the green salsa, jalapeno, chicken broth and beans. Bring to a boil, reduce heat, cover and simmer about 30-45 minutes.
Serve with tortilla chips, sour cream, and shredded colby-jack cheese. Yum!
