1 cup chopped sweet potato
1 cup chopped carrot
1 medium onion, diced
3 cloves garlic, minced
3/4 pound pork shoulder, ground turkey, or chicken thighs (or if you’re like me and you forgot to get any of these things, you can use some smoked kielbasa because that’s what’s in the fridge)
2 small (4 oz) cans diced green chilies
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder, or 2 whole smoked/dried chilies
2 cups cooked white beans
1 quart chicken broth (check out this recipe for a homemade version using Taproot veggies)
1 bunch cilantro, chopped
1 lime, juiced
salt and pepper, to taste
avocado, sour cream, and lime for garnish
1. Heat enough oil to coat the bottom of a heavy stock pot or dutch oven. Add chopped veggies on medium heat and cook until onions become translucent. Add meat of choice and brown.
2. Add green chilies, cumin, coriander, chili powder, salt, and pepper and stir. Cook for 1-2 minutes. Stir in white beans and chicken broth. Bring to a simmer and cook for about 20 minutes until sweet potatoes and carrots are tender.
3. Stir in chopped cilantro and lime juice. Taste and adjust salt as needed. Serve and garnish with sliced avocado, a wedge of lime, and a dollop of sour cream.