Blondes Have More Fun Chili

Sherri Williams


After tasting this white chili, you just may be not want the red stuff again. I fixed this a few times and my hubby and friends flipped over it. They were a little hesitant at first, but when they took their first bite...the smile on their faces were PRICELESS!!! Give it a try...You will soon know why blondes have more fun than red heads...LOL..Cooking with Passion, sw:)

★★★★★ 1 vote
10 Min
8 Hr


2 lb
boneless skinkess chicken thighs, cut into chunks
1 lb
pork belly, cut into chunks
2 can(s)
great northern beans
1 can(s)
cannelini beans
2 c
ham stock
6-8 medium
tomatillos, fresh
2 medium
6-8 medium
garlic cloves
2 small
habanero pepper, fresh
1 large
onion, quartered
2-3 Tbsp
olive oil, extra virgin
2 Tbsp
1 Tbsp
2 tsp
oregano, dried
cilantro, fresh leaves & stems, chopped
salt and pepper to taste


1on a large sheet pan add ingredients 6-10 with olive oil salt & pepper
2preheat ove to 400 degrees. roast veggies for 15-20 minutes or until soft
3add veggies to a medium size mixing bowl, puree with an imersion blender or in a blender.
4cut chicken and pork belly into chunks. finely chop 2 tbsp of the tender cilantro stems
5drain beans in a strainer, add beans, puree, hamstock, cilantro stems, chicken, pork. cumin, corinder, oregano , salt and pepper to a 6 quart crock pot. cover and slow cook on low for 8 hours***can cook on high for 4 hours in the crock pot***
6garnish with cilantro leaves, cheese & fried tortillo strips. add a dollop of sour & extra peppers if you wish. enjoy!

About this Recipe

Course/Dish: Chicken, Pork, Chili
Regional Style: Mexican
Other Tags: For Kids, Healthy