Publix Aprons

Pork Chili Blanco

Pork Chili Blanco
Total Time:
3 hours, 20 minutes
Active Time:
20 minutes


4 tablespoons cornstarch
2 tablespoons ground cumin
1 tablespoon salt-free chipotle seasoning
1 1/2 lb boneless pork loin roast
Cooking spray
1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
2 cups unsalted chicken stock
1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
2 (15.5-oz) cans mild chili beans, undrained
3 tablespoons apple cider vinegar
1/4 bunch cilantro, chopped
6 oz queso fresco (about 1 cup)
1/3 cup pepitas (or pumpkin seeds)
1 (8-oz) container fat-free sour cream


  1. Combine in bowl: cornstarch, cumin, and chipotle seasoning; stir until blended. Set aside 2 tablespoons seasoning mixture for later use. Cut pork into bite-size pieces; toss with remaining seasoning mixture until coated.
  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, or until brown. Transfer pork to slow cooker.
  3. Add frozen vegetables and remaining 2 tablespoons seasoning mixture to same pan; cook 3–4 minutes or until fragrant. Stir in stock and bring to a boil; pour vegetable mixture into slow cooker.
  4. Drain and rinse cannellini beans; stir cannellini beans, chili beans, and vinegar into slow cooker. Cover and cook on HIGH for 2–3 hours or until pork is very tender.
  5. Chop cilantro (1/4 cup), then place in bowl. Grate cheese and crush pepitas; combine with cilantro. Divide chili into serving bowls; top each with 3 tablespoons cheese mixture and a dollop of sour cream. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 390kcal; FAT 13.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 740mg; CARB 33g; FIBER 6.00g; SUGARS 4g; PROTEIN 33g; CALC 20%; VIT A 0%; VIT C 0%; IRON 15%

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