White Chili

I made this because I wanted something to put my salsa verde on this weekend!  I had some shredded pork loin left over in the freezer from when I made Torta Ahogadas, so this came together pretty quick.

• 1 onion, chopped
• 1 Tsp garlic
• 1/2 cup cilantro, chopped
• 1 Tbsp chili powder
• 1 Tsp coriander
• 1 Tbsp Mexican oregano
• 1 Tsp cumin
• 2 Qts chicken broth
• 3 cans white beans, drained
• 12 oz shredded pork loin
• Salt and pepper to taste

Coat a french oven with olive oil cooking spray.  Sauté the first five ingredients until nice and brown.  Add the rest of the ingredients and simmer for at least 1 hour.

I serve with salsa verde, a dollop of fat free sour cream, a few pieces of fresh avocado and cherry smoked sea salt.  The chili on its own is only 1 points fro 2 cups so you should feel free to add a little more in the toppings department. You can also serve it with a little brown rice in the center like they do at the Cheesecake Factory.