A great one-dish meal to
warm the family up after a day of shovelling or raking leaves.
Complete the meal with a leafy green salad.
White Chili
and Corn Bread Bake
3 boneless pork chops,
cut into 3/4-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, sliced
2 (14 1/2-ounce) cans chicken broth
1 (15-ounce) can great northern beans, rinsed and drained
1 (4-ounce) can diced green chiles, drained
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (10-ounce) package corn bread mix
4 tablespoons shredded Monterey Jack cheese
In a medium nonstick skillet,
heat oil; add onion and celery and cook, stirring often, for
5 minutes or until onion is tender. Add pork and cook for 2 to
3 minutes or until browned. Transfer mixture to a 4-quart casserole.
Stir in the broth, beans,
chiles, cilantro, chli powder, ground cumin and pepper. Bake,
covered, in a 350 degrees F. oven for 20 minutes, stirring
occasionally.
Prepare the corn bread
mix according to package directions. Remove the chili from the
oven. Spoon corn bread batter over the chili. Return to the oven.
Bake for 25 minutes longer or until corn bread topping is golden
brown. To serve, sprinkle with cheese.
