New Mexican Pork Chili

recipe

Yield:

8 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon chopped tomato)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 30 %
Fat 10 g
Satfat 3.1 g
Monofat 4.2 g
Polyfat 1.7 g
Protein 30.4 g
Carbohydrate 24 g
Fiber 4.1 g
Cholesterol 64 mg
Iron 3.7 mg
Sodium 471 mg
Calcium 80 mg

Ingredients

1 (2-pound) boned pork loin roast, cut into 1-inch cubes
2 teaspoons vegetable oil
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
2 cups coarsely chopped onion
6 garlic cloves, chopped
1 1/2 cups water
1 cup coarsely chopped seeded Anaheim chiles (about 3 chiles)
3/4 cup dried pinto beans
1 tablespoon chopped drained canned chipotle chile in adobo sauce
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (10 1/2-ounce) can beef broth
1/2 cup chopped fresh cilantro
1/2 cup fat-free sour cream
1/2 cup chopped tomato

Preparation

Trim fat from pork.

Heat oil in a 6-quart pressure cooker over medium heat. Add pork; sprinkle with chili powder, cumin, and salt. Sauté 5 minutes. Add onion and garlic; sauté 2 minutes. Stir in water, Anaheim chiles, beans, chipotle chile, stewed tomatoes, and broth. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 40 minutes. Place pressure cooker under cold running water. Remove lid; skim fat from surface. Stir in cilantro. Ladle the soup into each of 8 bowls; top each serving with sour cream and chopped tomato.

Note:

Karen A. Levin,

April 2000
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