- 1 pound ground pork
- 2 tablespoons olive oil
- 2 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, rinsed and drained
- 2 cups shredded Monterey Jack cheese
Cook and drain the pork.
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In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
Remove from heat, and stir in the cheese until melted.