White Chili from Smithfield®

Ingredients

• 2 tablespoons olive oil
• 1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet , cut into 1/2-inch cubes
• 1 medium yellow onion , diced
• 1 carton no-salt-added chicken stock , 32 ounce
• 2 cans Great Northern white beans , 15 ounce
• 1 pound Yukon Gold potatoes , diced
• 1 package frozen corn kernels , 16 ounce
• 2 cans fire-roasted diced green chile peppers , 4 ounce
• 1 can cream-style corn , 14.75 ounce
• 1.5 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon minced garlic
• 1 container light sour cream , 16 ounce
• 2 tablespoons minced fresh cilantro

Instructions

1. 1

   Heat oil in 6-quart stock pot. Stir fry pork cubes 7 minutes on high heat. Add onion; stir fry 5 minutes.

2. 2

   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.

3. 3

   Remove chili from heat. Stir in sour cream and cilantro just before serving.