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White Chili

Makes: 8 servings
Prep 25 mins Cook 1 hr
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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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