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White Chili
Ingredients
- 2 tablespoons cooking oil
- 3 pounds 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 can cannellini beans, rinsed and drained
- 2 14 ounce can reduced-sodium chicken broth
- 1/3 cup lime juice
- 1 teaspoon ground chipotle chili pepper
- 1/2 - 1 teaspoon ground white pepper
- 1/4 teaspoon 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.
Nutrition Facts
(White Chili)
- Servings Per Recipe 8,
- cal. (kcal) 428,
- Fat, total (g) 17,
- chol. (mg) 60,
- sat. fat (g) 5,
- carb. (g) 45,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 4,
- fiber (g) 11,
- sugar (g) 13,
- pro. (g) 29,
- vit. A (IU) 389,
- vit. C (mg) 20,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 820,
- Potassium (mg) 409,
- calcium (mg) 131,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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