White Bean And Pork Chili

• 4 tablespoons olive oil
• 2 pounds ground pork
• 1 medium-size white onion, chopped (about 2 cups)
• 1 poblano chile, seeded, chopped
• 3 garlic cloves, minced
• 2 (4.5-oz.) cans chopped green chiles, undrained
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 2 (15.5-oz.) cans white beans (such as cannellini or great Northern), drained and rinsed
• 3 1/3 cups reduced-sodium chicken broth
• 6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)
• 2 tablespoons fresh lime juice

1. Heat 2 tablespoons of the oil in a Dutch oven over medium-high. Add pork, and cook, stirring until crumbled and no longer pink, 6 to 8 minutes. Drain pork, and set aside. Wipe Dutch oven clean.
2. Heat remaining 2 tablespoons oil in Dutch oven over medium. Add onion, poblano, garlic, green chiles, cumin, and salt, and cook, stirring often, until vegetables are tender, 3 to 4 minutes.
3. Increase heat to high. Stir in beans, broth, and pork, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 40 minutes. Add cheese and lime juice, and stir until cheese is melted. Serve immediately.

olive oil, ground pork, white onion, poblano chile, garlic, green chiles, ground cumin, kosher salt, white beans, chicken broth, cheese, lime juice

Taken from www.myrecipes.com/recipe/white-bean-and-pork-chili (may not work)