Ingredients
12
12 servings
- •2 tablespoons olive oil
- •1 Smithfield® 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
- •1.5 teaspoons salt
- •1 teaspoon white pepper
- •1 teaspoon minced garlic
- •1 (16 ounce) container light sour cream
- •2 tablespoons minced fresh cilantro
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 307
- Carbohydrate: 41g
- Fat: 10g
- Fiber: 6g
- Protein: 17g
- Sugar: 4g
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