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Recipes
Slow Cooker Pork White Chili
8 servings
3 hours, 20 minutes total (Active 20 minutes)

Ingredients

  • ¼ cup cornstarch
  • 2 tablespoons ground cumin
  • 1 tablespoon salt-free chipotle seasoning
  • 1 ½ lb boneless pork loin roast
  • Cooking spray
  • 1 (10 oz) bag frozen seasoning blend (diced onions, celery, bell peppers, and parsley)
  • 2 cups unsalted chicken stock
  • 1 (15.5 oz) can reduced-sodium cannellini beans
  • 2 (15.5 oz) cans mild chili beans
  • 3 tablespoons apple cider vinegar
  • ¼ bunch cilantro
  • 6 oz queso fresco (about 1 cup)
  • ⅓ cup pepitas (pumpkin seeds)
  • 8 oz fat-free sour cream

Steps

    1. Combine cornstarch, cumin, and chipotle seasoning until blended; reserve 2 tablespoons mixture. Cut pork into bite-size pieces; toss with remaining seasoning mixture until coated (wash hands).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat pork with spray, then place in pan (in batches if needed); cook 3–4 minutes, stirring occasionally, until browned. Transfer pork to slow cooker.
    3. Add frozen vegetables and reserved cornstarch mixture to same pan; cook 3–4 minutes until fragrant. Stir in stock and bring to a boil, then add mixture to slow cooker.
    4. Drain and rinse cannellini beans; stir cannellini beans, chili beans (do not drain), and vinegar into slow cooker. Cover and cook on HIGH 2–3 hours until pork is 185°F (for shreddable).
    5. Chop cilantro (¼ cup), then place in bowl. Crumble queso fresco and crush pepitas; combine with cilantro. Divide chili among serving bowls; top each with 3 tablespoons queso fresco mixture and 2 tablespoons sour cream. Serve.

Amount per ⅛ recipe serving: Calories 390, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 60mg, Sodium 730mg, Total Carb 36g, Fiber 8g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 34g, Vitamin D 0%, Calc 25%, Iron 20%, Potassium 15%