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Categories:
olive oil garlic yellow onion salt cans Great Northern white beans potatoes corn kernels green chile peppers cream-style salt white pepper garlic sour cream fresh cilantro
Viewed: 56 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 Smithfield(R) 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 1/2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 (16 ounce) container light sour cream
- 2 tablespoons minced fresh cilantro
Method
- Heat oil in 6-quart stock pot. Stir fry pork cubes 7 minutes on high heat. Add onion; stir fry 5 minutes.
- 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.
- Remove chili from heat. Stir in sour cream and cilantro just before serving.
