Ingredients
2
teaspoons vegetable oil
1
lb pork boneless loin, trimmed of fat, cut into 1/2-inch cubes
4
medium green onions, sliced (1/4 cup)
1
small jalapeño chili, seeded, finely chopped
1
clove garlic, finely chopped
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
2
cans (15 to 16 oz each) great northern beans, rinsed, drained
1/2
cup loosely packed chopped fresh cilantro
1/4
cup loosely packed chopped fresh parsley
Preparation
In 3-quart nonstick saucepan, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until browned. Add onions, chili and garlic; cook and stir 1 minute.
Add broth and beans. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pork is no longer pink in center. Stir in cilantro and parsley; cook until heated through.
