Cannellini Beans with Hatch Green Chile

2 Tbsp. olive oil
2 lbs. spicy ground pork
1 onion
1 cup Santa Fe Seasons Flame Roasted Hatch Green Chile
2 cups fresh tomatillos, husks removed, quartered
6 cloves garlic, minced
1 tsp. cumin
6 cups chicken broth
1 can cannellini beans, drained
1 lime, juiced
1/3 cup cilantro, chopped
cotija cheese to garnish

Add 1 tablespoon olive oil to a large, heavy bottomed pot
Add pork, breaking into smaller pieces, and cook til browned
Transfer to a plate and set aside
To the same pan, add onion and cook til soft, add chile and tomatillos
Cook on medium heat 8-10 minutes, until vegetables are tender
Stir in garlic and cumin, season with salt and pepper
Add chicken broth and bring to a boil, lower to a simmer, cook covered, 30-45 minutes until all the vegetables are soft and tender
Add the drained cannellini beans, lime juice, pork and cilantro
Simmer about 5 minutes and stir to combine
Serve with additional chopped cilantro, lime wedges and crumbled cotija cheese

Click here for Santa Fe Seasons Flame Roasted Hatch Green Chile