Pork Chili with Pintos

recipe

Yield:

8 (1-cup) servings.

Recipe from

Oxmoor House

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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