White Chili from Smithfield® recipe

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Ingredients

2 tablespoons olive oil
1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into 1/2-inch cubes
1 medium yellow onion, diced
1 (32 ounce) carton no-salt-added chicken stock
2 (15 ounce) cans Great Northern white beans
1 pound Yukon Gold potatoes, diced
1 (16 ounce) package frozen corn kernels
2 (4 ounce) cans fire-roasted diced green chile peppers
1 (14.75 ounce) can cream-style corn
1 ½ teaspoons salt
1 teaspoon white pepper
1 teaspoon minced garlic
1 (16 ounce) container light sour cream
2 tablespoons minced fresh cilantro

Nutrition Info

306.9 calories
carbohydrate: 41.1 g
cholesterol: 34.8 mg
fat: 9.9 g
fiber: 5.9 g
protein: 17.4 g
saturatedFat: 4.2 g
servingSize: -
sodium: 665.5 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in 6-quart stock pot. Stir fry pork cubes 7 minutes on high heat. Add onion, stir fry 5 minutes.

  2. Stir in remaining ingredients except sour cream and cilantro. Bring to a boil over medium-high heat, boil 15 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.

  3. Remove chili from heat. Stir in sour cream and cilantro just before serving.

Recipe Yield

12 servings

Recipe Note

Garlic- and herb-seasoned pork loin is simmered with beans, potatoes, corn, and green chiles for a crowd-pleasing, warming bowl of chili.

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