White Chili from Smithfield®

Garlic- and herb-seasoned pork loin is simmered with beans, potatoes, corn, and green chiles for a crowd-pleasing, warming bowl of chili.

Prep Time:
5 mins
Cook Time:
1 hrs
Total Time:
1 hrs 5 mins
12 servings


  • 2 tablespoons olive oil

  • 1 Smithfield® Garlic & Herb Seasoned Pork Loin Filet, cut into 1/2-inch cubes

  • 1 medium yellow onion, diced

  • 1 (32 ounce) carton no-salt-added chicken stock

  • 2 (15 ounce) cans Great Northern white beans

  • 1 pound Yukon Gold potatoes, diced

  • 1 (16 ounce) package frozen corn kernels

  • 2 (4 ounce) cans fire-roasted diced green chile peppers

  • 1 (14.75 ounce) can cream-style corn

  • 1 ½ teaspoons salt

  • 1 teaspoon white pepper

  • 1 teaspoon minced garlic

  • 1 (16 ounce) container light sour cream

  • 2 tablespoons minced fresh cilantro


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

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

Nutrition Facts (per serving)

307 Calories
10g Fat
41g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 307
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 35mg 12%
Sodium 666mg 29%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 21%
Total Sugars 4g
Protein 17g
Vitamin C 19mg 94%
Calcium 84mg 6%
Iron 2mg 9%
Potassium 474mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love