White White Chili

• 1 c. uncooked wild rice
• 1 qt. boiling water
• 1 Tbsp. vegetable oil
• 1 1/2 lb. boneless pork, cut into 3/4-inch cubes
• 1 1/2 c. chopped onion
• 1 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 3/4 tsp. garlic powder or to taste
• 2 1/2 c. cooked or canned white beans (cannellini or navy beans), drained
• 1 1/2 c. cooked or canned chickpeas (garbanzos), drained
• 1 1/2 c. diced green chilies, drained
• 1 1/2 c. white kernel (Shoepeg) corn, drained
• 1/4 to 1/2 tsp. hot red pepper sauce
• 2 c. each: chicken broth, water and shredded Monterey Jack or part-skim Mozzarella cheese
• 1/2 c. chopped parsley

1. Rinse wild rice and place in large bowl. Pour boiling water over it and let stand 1 hour. Heat oil in large pot over medium heat. Add pork and onions and saute 8 to 10 minutes or until pork browns and onions soften. Drain rice and add to pork and onion mixture. Stir in cumin, salt, garlic powder, navy beans, chickpeas, chilies, corn, pepper sauce, broth and water. Bring mixture to a boil; reduce heat, cover and simmer 40 to 45 minutes. Serve each portion topped with about 2 tablespoons cheese and 2 tablespoons chopped parsley. Makes 10 to 12 servings.

wild rice, boiling water, vegetable oil, boneless pork, onion, ground cumin, salt, garlic, white beans, chickpeas, green chilies, white kernel, hot red pepper sauce, chicken broth, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98331 (may not work)