Trim fat from pork; sprinkle roast with pepper and paprika.
Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add pork, and cook until browned on all sides. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Return pork to Dutch oven. Add chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove pork from broth.
Shred pork using two forks. Return pork to Dutch oven. Place beans in a bowl, and mash with a fork until smooth; add to Dutch oven, stirring well. Cook over medium-high heat until thoroughly heated.
Cut tortillas into wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp and lightly browned.
Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.
To serve, ladle chili into 8 serving bowls; top each serving with 1/4 cup avocado mixture and 1 tablespoon jicama. Serve with tortilla wedges. Garnish with fresh cilantro sprigs, if desired.
Oxmoor House Cooking Light Collection
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