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Pork Chili with Pintos

Yield 8 (1-cup) servings.


  • 1 (2-pound) lean boneless pork loin roast
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups canned no-salt-added chicken broth, undiluted
  • 1 tablespoon dried oregano
  • 2 tablespoons chili paste
  • 2 large poblano peppers, seeded and chopped
  • 1 small jalapeno pepper, seeded and chopped
  • 1 (15-ounce) can no-salt-added pinto beans
  • 8 fat-free flour tortillas
  • 1/2 cup mashed ripe avocado
  • 1/4 cup minced fresh cilantro
  • 1 (12 1/2-ounce) jar tomatillo salsa
  • 1/2 cup diced jicama
  • Fresh cilantro sprigs (optional)

Nutrition Information

  • calories 408
  • caloriesfromfat 30 %
  • fat 13.5 g
  • satfat 4.3 g
  • monofat 6 g
  • polyfat 1.9 g
  • protein 28.8 g
  • carbohydrate 40.1 g
  • fiber 0.0 g
  • cholesterol 72 mg
  • iron 0.0 mg
  • sodium 663 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from pork; sprinkle roast with pepper and paprika.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.

  7. 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.

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