Spicy Green Chili with White Beans

Prep Time: 50 minutes
Cook Time: 4 to 4 1/4 hours
Serves: 6-8
Ingredients:
  • 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
Cooking Directions:
  1. Pat roast dry with paper towels. Trim and discard outer white and sliver skin membrane from pork. Cut pork into 3/4-inch cubes.
  2. 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.
  3. 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.
  4. Stir in 2 1/3 cups broth, green chiles, cilantro, oregano, and cumin. Cover; slow-cook on LOW for 3 1/2 hours.
  5. 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.
  6. Serve with cheese, sour cream, and lime wedges.
Recipe Nutrition Overview
Per Serving
Calories
490
Total fat
17g
Saturated fat
4g
Cholesterol
91mg
Sodium
995mg
Carbohydrate
40g
Fiber
11g
Protein
46g
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