No other food says, “Fall” to my family quite like a famous Perry’s 7 finger high pork chop. The best extra gift of this delicious meal is that you’ll most likely end up with leftovers. You can thank Celebrity Chef Rick Moonen, a James Beard Best Chef: West nominee and Perry’s Master Development Chef for curating a mouthwatering collection of fresh, creative ideas for repurposing your Famous Pork Chop leftovers. These delicious meals let you savor the Perry’s experience all over again. As the temperatures begin to cool, a pot of chili for football watching is our favorite family tradition and this White Bean Pork Chili never disappoints. Enjoy!
- ½ lb Perry’s Famous Pork Chop leftovers, finely diced
- 3 strips Bacon, cut ¼” wide
- 1 tbsp. Unsalted butter
- 1 ½ cup Yellow onions, finely diced
- ½ cup Poblano pepper, finely diced
- 5 cloves Garlic, finely chopped
- 1 tbsp. Oregano, chopped
- 1 tbsp. Cumin powder
- 7 oz. can Diced Hatch Green chiles, medium heat
- 10 oz. Cannellini beans
- 2 cups Chicken stock
- ½ tsp. Kosher salt
- ½ tsp. Black pepper
- 1 cup Monterey Jack cheese
- 1 cup Crisp tortilla strips
- 1 cup Red onions, finely diced
- 1 cup Cilantro leaves
- 12 Flour tortillas, served warm on the side
- In a heavy bottom pot over medium-high heat, melt the butter. Once the butter is melted, add the bacon and, stirring frequently, cook until it begins to brown.
- Add onions, poblanos, garlic, cumin, salt and pepper. Cook until tender.
- Stir in beans, canned chilis, oregano, chicken stock and diced pork chop. Reduce heat to low and let simmer as it continues to cook for 15-20 minutes, until thick.
- Garnish with Monterey Jack cheese, tortilla strips, red onions, and cilantro. Serve with flour tortillas.