Pork and white bean chili

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  • 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


  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.
October 2012

This recipe is a personal recipe added by Mjgarcia1 and has not been tested or endorsed by MyRecipes.

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