We weren't sure what to expect when making this white chili and cornbread bake recipe, but we were thrilled with the results. The cornbread bakes perfectly atop the dish and helps to thicken the chili below. The cornbread does absorb a lot of the chili, and the final result is similar to a cornbread casserole. Two delicious treats in one recipe. Brilliant! I made this chili for our chili cook-off at work and it won a prize for most original. It's got a sweet flavor that's really intriguing.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Pork Yield: 6 Servings
Ingredients :
- 3 - pork chops
- boneless
- cut into 3/4\ cubes
- 1 tablespoon(s) olive oil
- 1 large onion
- chopped
- 2 can(s) chicken broth (14.5 oz each)
- 1 can(s) Great Northern Beans
- rinsed and drained (15 oz)
- 1 can(s) diced green chiles
- drained (4 oz)
- 1/4 cup(s) cilantro
- fresh
- minced
- 1 teaspoon(s) chili powder
- 1/2 teaspoon(s) ground cumin
- 1/4 teaspoon(s) ground beef seasoning
- 1 package(s) cornbread mix (10 oz)
- 4 tablespoon(s) Monterey Jack cheese
- shredded
Intructions :
- Preheat oven to 350 degrees F. In a medium nonstick skillet
- heat oil. Add onion and cook stirring often for 5 minutes or until tender.
- Add pork and cook for 2-3 minutes or until browned. Transfer the mixture to a 4-quart casserole. Stir in broth
- beans
- chiles
- cilantro
- chili powder
- ground cumin
- and pepper.
- Bake
- covered with foil
- for 20 minutes, stirring occasionally.
- Prepare the cornbread mix according to the package directions. Remove the chili from the oven. Spoon cornbread batter over the chili. Return to the oven. Bake for 25 minutes longer or until the cornbread topping is golden brown.
- Sprinkle with cheese before serving.
Rated 5/5 based on 73 Reviews
Keyword : recipe-American-Pork-Bake