White Chili with Pork


White Chili with Pork

1 pork roast (1 ½ to 2 pounds), cut

into bite-sized chunks

¼ t. garlic powder

¼ t. onion powder

2 t. powdered chicken bouillon 

1/4 t. salt 

1/8 t. pepper

1/4 t. cumin

2 cans white beans (white kidney or 

great northern)

2 cups soy milk

2 T. corn starch

2 cups shredded dairy-free pepper 

jack or jack cheese

16 oz. sour cream substitute

1/2 cup salsa

Generous sprinkle of cayenne 

pepper

Salt and Tabasco to taste


Combine the roast, garlic powder, onion powder, bouillon, salt, pepper, cumin, and 2 cups water in an oven-safe Dutch oven. Bake at 225 degrees until the pork is fork tender (approximately 3 to 4 hours).

In a large soup pot, combine milk and cornstarch. Stir over medium heat until the mixture thickens and boils. Reduce heat. Stir in cheese and mix until melted. Stir in sour cream and blend well. Add undrained beans, pork (with the cooking liquid), and salsa. Mix well and heat through. Add cayenne pepper, Tabasco sauce, and salt to taste.


 

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