Close
Ingredients
| olive oil: 2 Tbl |
| pork - shoulder: 3 lbs |
| onions: 2 |
| garlic: 4 cloves |
| cannellini beans: 19 oz |
| chicken broth: 14 oz |
| lime juice: 1/3 cup |
| ground chili pepper: 1 tsp |
| white pepper (ground): 1 tsp |
| ground nutmeg: 1/4 tsp |
| mangos: 2 |
White Chili
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
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.