Pork Chili with Pintos

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

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.