Spicy Green Chili with White Beans
Prep Time: 50 minutes
Cook Time: 4 to 4 1/4 hours
- One Swift Premium® Petite Pork Roast
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 2 jalapeño chiles, minced
- 5 garlic cloves, minced (2 1/2 teaspoons)
- 2 2/3 cups reduced-sodium chicken broth
- 3 7-ounce cans diced green chiles, drained
- 1/3 cup loosely packed chopped cilantro (1/4 ounce)
- 2 tablespoons chopped fresh oregano leaves
- 2 teaspoons ground cumin
- 1/3 cup cornmeal
- 2 15-ounce cans cannellini or navy beans, drained and rinsed
- Shredded Monterey Jack cheese, sour cream, and lime wedges, for serving
- Pat roast dry with paper towels. Trim and discard outer white and sliver skin membrane from pork. Cut pork into 3/4-inch cubes.
- Using 2 tablespoons oil, brown pork in 2 batches in large skillet over medium-high heat. Transfer pork to a 5- to 6-quart electric slow cooker.
- Cook onion, jalapeños, and garlic in remaining 1 tablespoon oil over medium heat about 3 minutes or until tender. Transfer onion mixture to slow cooker.
- Stir in 2 1/3 cups broth, green chiles, cilantro, oregano, and cumin. Cover; slow-cook on LOW for 3 1/2 hours.
- Combine remaining 1/3 cup broth and cornmeal; stir into pork mixture. Add beans. Cover and slow-cook on LOW for 30 to 45 minutes or until slightly thickened.
- Serve with cheese, sour cream, and lime wedges.