Sunday, November 13, 2011

White Bean Chili Verde with Pork and Mango

Latin rhythms and cuisine have always meshed effortlessly into New Orleans’ heritage, from the famous Carnival tune “Mardi Gras Mambo” to the spicy Spanish influences found in Creole Cooking.

This flavorful white bean - green chili with a Latin influence is simple to fix and perfect for cold evenings.


4 cans of Blue Runner Creole Cream Style White Navy Beans
12 ounces of (3/4 jar) of Salsa Verde, use the whole jar if you like a lot of heat
16 ounces mango juice
1 pound country style boneless pork ribs
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
4 cloves of garlic, crushed
1 table spoon parsley
Salt to taste


Brown the spare ribs in a large  pot on the stove. Remove the browned ribs and pour of any excess fat. Retain the brown bits stuck to the bottom of the pot. Add the diced peppers and onion to the pot and sauté until wilted. Add the garlic, salsa Verde, mango juice, parley and beans to the pot.  Chop the ribs into smaller pieces and return to the pot. Simmer for 1 hour. Add water if the chili thickens too much and Salt to taste.

One of my favorites. Bon Appétit!

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