Ingredients

• 2  Tbsp.  cooking oil
• 3  lb.  pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
• 2  medium  onions, peeled and chopped
• 4  cloves  garlic, minced
• 3  19-ounce cans  cannellini beans, rinsed and drained
• 2  14-ounce cans  reduced-sodium chicken broth
• 1/3  cup  lime juice
• 1  tsp.  ground chipotle chili pepper
• 1/2  to 1 tsp.  ground white pepper
• 1/4  tsp.  ground nutmeg
• 2    mangoes

Directions

1. In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

2. Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.