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Thursday, March 23 2017

Blushing yellow mangoes taste marvelous prepared food in sweet and savory ways! Bring a little island flair to your table with these smoothie bowls, salsas, burgers, shrimp dinners, cakes, and more recipes with fresh mangoes. Try a new mango meal every day of the month!

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

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.

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)


Per serving: 428 kcal cal., 17 g fat (5 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 60 mg chol., 820 mg sodium, 45 g carb., 11 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  Email