Pensive Pork Chili

It's been a rough week. For the past couple years I had been doing much better, feeling much happier and more generally content with my life. But it's getting to that very dreary, very cold and dead part of winter that I absolutely abhor. A few weeks ago, I bought myself some tiny cacti in a sad attempt to bring something green into the home and it's definitely helped.

I also made some glitter jars that have been most helpful and spirit uplifting using mainly the clear Elmer's glue or glitter glue instructions from Preschool Inspirations 6 ways to make a calm down jar  and it's been a lovely, sparkly distraction. But I'm pretty broke after Christmas, haven't gotten my W-2's yet which is beginning to annoy me because I'd like to get a head start on that since I have 3 different jobs I need to deal with, and everything just seems kind of sucky.

So I'll do what I always do when mildly depressed: make something exciting! Yesterday I made some delicious congee, as well as my favorite white pork chili.

2 TB olive oil
1 lb pork chops cut into 1 inch cubes
1 medium onion, diced
1 bell pepper, diced
1 poblano pepper, diced
5 cloves garlic
2 cups chicken stock
1 TB flour slurry to thicken, if desired
2 cans of cannelini beans
salt and pepper to taste

spice blend:
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1/2 tsp chipotle powder
1/2 tsp cumin
1/2 tsp garlic
1/4 tsp thyme


Toss the pork chunks in 1/2 of the spice blend. Heat 1 TB oil in a large pan and brown those well spiced pork chunks for several minutes, or until--ya know--browned. Remove to an alternate container and save until later.

Saute the onions for 2 minutes in remaining oil, or until translucent. Add the peppers for a several more minutes, until softened. Finally add the garlic and remaining spices and stir well for rougly 45 seconds. Add the pork and give it another stir, then the beans and stock.

Bring to a boil and then turn down the heat and simmer for 15-20 minutes, or until pork is cooked through. If it is not thick enough for you, whisk in the flour slurry as well.

Serve with rice, or tortilla chips or whatever. Garnish with cilantro, avocado and lime, if you feel like it and have it lying around. 



NOTE: I like to play around and add things to my base recipes. For instance, I tossed in a few handfuls of spinach at the end this time and I really liked it. But I really fucking like spinach, so there's that.