Pork and Wild Rice Chili

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Going to the game?
You’ll score with this hearty dish.
It’s an easy one-course meal that will have tailgate partiers rushing back for more!

Makes 6 servings.


  • 1 pound boneless pork loin, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 1 teaspoon oil
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano, crushed
  • ¾ cup California wild rice, rinsed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (18 ounces) white kernel corn, drained
  • 2 cans (4 ounces each) chopped green chiles, drained
  • 1½ cups shredded Monterey Jack cheese, optional
  • 6 sprigs cilantro, optional

Cooking Instructions:

In large saucepan, sauté pork and onion in oil over high heat until onion is soft and pork lightly browned.
Add cumin, oregano, wild rice, chicken broth, corn and green chiles.
Cover and simmer 45 minutes or until rice is tender and grains have puffed open.
Serve garnished with cheese and cilantro, if desired.

Nutrition informaton per serving (excluding optional ingredients): 209 calories; 6 g protein; 37.4g carbohydrates; 3.1 g fiber; 4.6 g fat; 0 mg cholesterol; 491 mg sodium.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.