White Bean Chili

By á-4020

Ingredients

• ingredients
• 2 Tbsp. cooking oil
• 3 lb. 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 cans cannellini beans, rinsed and drained
• 2 14-ounce cans reduced-sodium chicken broth
• 1/3 cup lime juice
• 1 tsp. ground chipotle chili pepper
• 1/2 to 1 tsp. ground white pepper
• 1/4 tsp. ground nutmeg
• 2 mangoes

Preparation

Step 1

directions

1.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.
2.Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.