White Chili with Bacon Sausage


4 cloves garlic, chopped

1 large onion, chopped

1 package Big Fork Bacon Sausage, any flavor, chopped

2 ancho chilies, whole

3 poblanos chilies, roasted, diced

3 t. cumin

1 t. salt

1 t. black pepper

2 T. corn flour or fine corn meal

1 – 32 oz. chicken stock

2 cans (15.5 oz. each) cannellini beans, with liquid

1 can (29 oz.) white hominy, with liquid

1 bunch cilantro, chopped

2 limes, quartered

2 avocados, diced

crushed tortilla chips, an necessary


  1. Using a stock pot over medium heat, warm the garlic, onions, and sausage and cook, stirring occasionally for 5 minutes.
  2. Add the chilies, seasoning, and corn flour and cook, stirring occasionally for 5 minutes.
  3. Add the stock, beans and hominy and cook for 15 minutes. Remove from the heat, let rest a half hour, and then pull the bones out of the soup.
  4. Serve with fresh chopped cilantro, lime wedge, fresh diced avocados and crushed tortilla chips.
Lance Avery