Winter White Chile
- 1/2 lb boneless pork loin, (or 2 boneless pork chops) cut into 1/2 inch cubes
1/2 cup chopped onion
1 tsp oil
1 1/2 tsp ground cumin
1/4 tsp garlic powder
1 1/2 cups cooked wild rice
1 can (4 oz) diced green chilies, drained
1 can (16 oz) white corn
1/8 tsp hot pepper sauce
1 can (14-1/2 oz) chicken broth
chopped parsley, garnish
In 4-quart saucepan, sauté pork and onion in oil over medium-high heat until onion is soft and pork is lightly browned, about 5 minutes. Stir in remaining ingredients except parsley. Cover; simmer 20 minutes. Garnish each portion with parsley.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council