Pork and white bean stew
3 medium, thinly sliced
1 medium, seeded and minced
Canned chicken broth
Lean boneless pork loin roast, trimmed
1½ pound(s), cut into 1-inch chunks
Canned cannellini beans
15½ oz, (white kidney), rinsed and drained
6 sprig(s), fresh, chopped
- Heat oil in medium skillet over medium heat. Add scallions and jalapeño; cook, stirring occasionally, until beginning to soften, about 3 minutes.
- Whisk together broth and flour in small bowl until smooth. Add to skillet and cook, whisking constantly, about 2 minutes. Whisk in cumin, coriander, and salt. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, about 2 minutes.
- Combine pork and beans in 5- or 6-quart slow cooker; add broth mixture. Cover and cook until pork is fork-tender, 3–4 hours on High or 5–6 hours on Low. Ladle stew evenly into 6 bowls. Sprinkle with cilantro.
- Per serving: 1 cup