Homemade White Chili & Cornbread Bake
3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon of olive oil
1 cup onion, chopped
2 stalks celery, sliced
2 14 1/2-ounce cans chicken broth
15-ounce can of great northern beans, rinsed and drained
4-ounce can diced green chilies, drained
1/4 cup minced fresh cilantro
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
10-ounce package corn bread mix
8 tablespoons shredded Monterey Jack cheese
In a medium nonstick skillet, heat oil. Add onion and celery, cook while 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, chilies, cilantro, chili powder, cumin, and pepper. Bake the dish while covered at 350 degrees for 20 minutes, stirring
occasionally. Prepare the corn bread mix according to package directions. Remove the chili from the oven. Spoon the cornbread batter over the chili. Return to the oven and bake for 25 minutes longer or until cornbread topping is golden brown. To serve, sprinkle with cheese.