Pork and white bean chili

Ingredients

• 2 tablespoon(s) Olive oil Divided
• 2 cup(s) Chopped onion
• 2 tablespoon(s) Chili powder
• 11/2 teaspoon(s) Ancho chili pepper
• 1 teaspoon(s) ground cumin
• 1 teaspoon(s) Garlic power
• 1 teaspoon(s) Mexican oregano leaves
• 2 can(s) Cannelloni beans Drained and rinsed
• 1 can(s) chicken broth 14 1/2 oz
• 1 avocado Coarsely chopped
• 2 tablespoon(s) Chopped fresh cilantro
• 2 tablespoon(s) Lime juice
• 1 pound(s) Boneless pork loin Cut into 1 inch cubes

Preparation

1. Heat 1 tbsp oil in large skillet on medium high heat. Add 1/2 of the pork, brown on all sides. Remove from skillet and repeat with remaining pork, adding additional 1 tbsp oil as needed.


2. Stir onion into skillet and cook 4 minutes or until tender. Add seasonings, cook and stir 1 minute or until fragrant. Add pork, beans, and broth, mix well. Bring to boil. Reduce heat to low. Simmer, uncovered 15 - 20 minutes or until pork is tender, stirring occasionally


3. Mix avocado, cilantro, and lime juice in small bowl. Serve chili topped with avocado mixture.