We had a nice pork loin for dinner last night. Besides one of my kids and me, no one else likes to eat leftovers in this house, so I have to get creative to make sure food doesn't go to waste.
I like the typical white bean chicken chili and since white meat pork is mild like chicken, I thought it would translate well to this chili. It is very quick to put together since the meat is already cooked. Perfect for a weeknight meal!
1/2 large white onion, diced
2 cups cooked pork loin, shredded
1 tbsp. ground cumin
1 tsp. dried oregano
1 lg chicken bouillon cube
2 - 15.5 oz cans Bush's white chili beans
1 bean can full of water
1 bean can full of medium salsa verde
1 can Campbell's cream of chicken soup
Shredded Fiesta blend cheese to garnish
Cooked white rice
Sauté onion in 1 tbsp. oil until translucent. Add cooked pork and stir until heated through. Add the rest of the ingredients except the cheese. Stir to make sure everything is fully blended. Simmer 20-30 minutes on low. Serve over white rice and garnish with cheese.
**Cooked chicken can be substituted for pork.
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