White Chili and Corn Bread Bake
A great one-dish meal to warm the family up after a day of shoveling or raking leaves. Complete the meal with a tossed green salad.
4 baking potatoes
3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, sliced
2 (14 1/2-ounce) cans chicken broth
1 (15-ounce) can great northern beans, rinsed and drained
1 (4-ounce) can diced green chiles, drained
1/4 cup minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (10-ounce) package corn bread mix
4 tablespoons shredded Monterey Jack cheese
- In a medium nonstick skillet, heat oil; add onion and celery and cook, stirring often, for 5 minutes or until onion is tender. Add pork and cook for 2 to 3 minutes or until browned. Transfer mixture to a 4-quart casserole.
- Stir in the broth, beans, chiles, cilantro, chli powder, ground cumin and pepper. Bake, covered, in a preheated 350°F (175°C) oven for 20 minutes, stirring
- Prepare the corn bread mix according to package directions. Remove the chili from the oven. Spoon corn bread batter over the chili. Return to the oven. Bake for 25 minutes longer or until corn bread topping is golden brown. To serve, sprinkle with cheese.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 294 calories Protein 27 grams Fat 10 grams Sodium 782 milligrams Cholesterol 53 milligrams.
Recipe provided courtesy of National Pork Board.