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Friday, March 16 2018

Balance out the rich and savory qualities of this pork stew with a sliced mango garnish.

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 , 17 g fat (5 g sat. fat , 4 g polyunsaturated fat , 7 g monounsaturated fat ), 60 mg chol. , 820 mg sodium , 45 g carb. , 11 g fiber , 13 g sugar , 29 g pro.

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
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