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1
Over medium heat in a heavy pot, saute the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
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2
Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
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3
Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
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4
Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
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5
If the chili is too thick for your preference, you can add chicken broth to the desired consistency.
