New Mexican Pork Chili

Yield: 8 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon chopped tomato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 30.4g
  • Carbohydrate: 24g
  • Fiber: 4.1g
  • Cholesterol: 64mg
  • Iron: 3.7mg
  • Sodium: 471mg
  • Calcium: 80mg


  • 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


  1. Trim fat from pork.
  2. 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.
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