Pork Chili with Pintos
More From Oxmoor House
Amount per serving
- Calories: 408
- Calories from fat: 30%
- Fat: 13.5g
- Saturated fat: 4.3g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1.9g
- Protein: 28.8g
- Carbohydrate: 40.1g
- Fiber: 0.0g
- Cholesterol: 72mg
- Iron: 0.0mg
- Sodium: 663mg
- Calcium: 0.0mg
- 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)
- 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.
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