I discovered this white chili with pork completely by accident. I was planning to make my usual white chicken chili one Tuesday night, but all I had in the freezer was some ground pork I’d forgotten about. Trust me, this happy mistake turned into one of our family’s most requested dinners!
The pork adds such a rich, hearty flavor that’s different from chicken but just as comforting. My 12-year-old said it tastes “more grown-up” than our regular chili, and even my picky 8-year-old cleaned his bowl. After making this at least 15 times now, I can promise it’s going to become your new go-to comfort food.
If you’re already a fan of my white chicken chili, you’re going to love this pork version – it’s got that same cozy comfort but with a richer, heartier flavor.
Table of contents
Irresistible White Chili with Pork Recipe
This hearty white chili with pork is comfort food at its finest - rich, creamy, and packed with flavor that the whole family will love.
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 5 cloves garlic, chopped
- 2 (4 ounce) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 (14.5 ounce) can great northern beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat a large skillet over medium-high heat and cook ground pork for 5-7 minutes until browned and crumbly. Drain excess grease.
- In a large stockpot, heat olive oil over medium heat. Add onions and garlic, cooking until onions are transparent, about 5 minutes.
- Add diced green chiles, cumin, and oregano. Cook for 2-3 minutes until fragrant.
Pour in chicken broth, add cooked pork and beans. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.- Remove from heat and stir in Monterey Jack cheese until melted and creamy.
Notes
- Swap ground pork for ground turkey if preferred
- For extra heat, add fresh jalapeños with the green chiles
- Make ahead: Refrigerate up to 4 days without the cheese, add cheese when reheating
- Double the recipe for meal prep - it freezes beautifully
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 496Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 1056mgCarbohydrates: 16gFiber: 5gSugar: 3gProtein: 35g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe uses simple ingredients you probably already have in your pantry. I love that there’s nothing fancy or hard to find here:
- 1 pound ground pork (80/20 blend works best)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 5 cloves garlic, chopped
- 2 (4 ounce) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth (low-sodium preferred)
- 1 (14.5 ounce) can great northern beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese
- Large skillet and stockpot
I love that this chili is actually pretty nutritious too. Those great northern beans aren’t just filler – according to USDA FoodData Central, each half-cup serving gives you over 7 grams of protein and 6 grams of fiber. My kids don’t realize they’re getting all that good nutrition, they just know it tastes amazing!
Detailed Cooking Instructions
Time needed: 50 minutes
Hearty white chili with ground pork, beans, and melted cheese – perfect comfort food for family dinners.
- Brown the pork
Heat a large skillet over medium-high heat and cook ground pork for 5-7 minutes, breaking it up with a spoon until browned and crumbly. Drain excess grease and set aside.
Make sure your pork is cooked thoroughly – it should reach an internal temperature of 160°F according to the USDA Food Safety and Inspection Service. Trust me, I always use a meat thermometer because you can’t tell just by looking. It only takes a minute to check and gives you peace of mind, especially when you’re cooking for the family. - Sauté aromatics
In a large stockpot, heat olive oil over medium heat. Add chopped onions and garlic, cooking until onions are transparent and fragrant, about 5 minutes.
- Add spices
Mix in diced green chiles, cumin, and oregano. Cook for 2-3 minutes until the spices become fragrant and the mixture smells amazing.
- Simmer chili
Pour in chicken broth, add the cooked pork and beans. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
- Finish with cheese
Remove from heat and stir in Monterey Jack cheese until completely melted and the chili is creamy. Taste and adjust seasoning if needed.
Tips & Tricks
- Don’t skip browning the pork well – those little crispy bits add so much flavor to the final chili.
- I’ve learned to add the cheese off the heat to prevent it from getting stringy or clumpy.
- For extra richness, use half chicken broth and half heavy cream instead of all broth.
- Living in New Orleans humidity, I store leftover chili in smaller containers so it cools faster and stays fresh longer.
- Trust me, this tastes even better the next day after all the flavors have had time to meld together.
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Frequently Asked Questions
Absolutely! Ground beef works perfectly in this recipe. I’d recommend 80/20 ground beef for the best flavor and texture.
Yes! Brown the pork first, then add everything except the cheese to your crockpot. Cook on low for 6 hours, then stir in cheese during the last 15 minutes.
It keeps beautifully for 4-5 days in the refrigerator. I actually think it tastes better after a day because the flavors have more time to develop.
Yes, but freeze it before adding the cheese. It’ll keep for up to 3 months. Thaw overnight and reheat gently, then stir in fresh cheese.
Variations & Add-Ins
- Spicy version: Add fresh jalapeños or a diced chipotle pepper in adobo sauce for some heat.
- Chicken version: Swap the pork for shredded chicken using my tried-and-true white chicken chili recipe – both my kids love that one too.
- Creamy white pork chili: Replace 1 cup of broth with heavy cream for an ultra-rich version.
- Loaded toppings: Top with crispy bacon bits, green onions, avocado, and sour cream.
- Different beans: Try cannellini beans or navy beans instead of great northern beans.
- Smoky twist: Add 1 teaspoon of smoked paprika with the other spices for a deeper flavor.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Already naturally gluten-free |
| Dairy-Free | No | Use dairy-free cheese or nutritional yeast |
| Keto | Yes | Skip the beans for lower carbs |
| Low-Carb | Yes | Reduce or omit beans to lower carbs |
| Whole30 | No | Skip beans and cheese, add compliant vegetables |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in sealed containers – honestly tastes even better the next day.
- Freezer: Freeze up to 3 months, but add cheese fresh after reheating for best texture.
- Reheating: Warm gently on stovetop over medium-low heat, stirring occasionally to prevent scorching.
- Make-ahead tip: I often make a double batch on Sunday and freeze half for busy weeknights.
- Portion control: Freeze in individual servings for quick work lunches – just microwave for 2-3 minutes.
Save This Recipe for Later
This white chili with pork has become such a family favorite that I make it at least twice a month. Save this recipe and let me know how your family likes it!
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