I thought I'd try making my white chili with a twist recently. I substituted the chicken that I usually used with pork, slow cooked with fresh chilies. It's my new favorite, and got some great reviews from family and friends.
Place pork roast in slow cooker/crock pot with white onion, anaheim chilis sliced into chunks, half the dried ancho (ground), 3 pinches of kosher salt, 3 pinches of black pepper, 1 tsp of garlic powder, water. Cook on low heat setting for 6-8 hours. For a little more heat include seeds etc from anaheim chilis.
Remove pork from slow cooker/crock pot and let cool. Take remaining stock from slow cooker and place in large kettle/stock pot. Add chicken stock, all beans (drained and rinsed), remaining ancho chili (diced), 2 pinches of kosher salt, 3 pinches of black pepper, 1 tsp of garlic powder, a tbs of chopped fresh cilantro and cayenne pepper. Bring to a boil. I add a little additional white onion at this step also (approximately another 1/4 to 1/2 cup).
Shred pork (Pork should shred easily with a spatula etc.)
Lower heat on stock pot and allow to simmer. Add shredded pork (carnitas) to desired consistency. More pork makes a heartier chili.
Simmer for 2-3 hours.
After simmering, serve. Best if garnished with a dollup of sour cream, diced green onion and/or fresh cilantro, shredded colby jack cheese and tortilla chips.
If there is left over pork, refrigerate and save to serve for another meal. Make burritos, tacos, etc with it. It's delicious!