Pork and Garbanzo Bean Chili

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 289
  • Fat: 8.8g
  • Saturated fat: 2.8g
  • Protein: 28.7g
  • Carbohydrate: 23.2g
  • Cholesterol: 79mg
  • Iron: 3.1mg
  • Sodium: 648mg
  • Calories from fat: 28%
  • Fiber: 6.3g
  • Calcium: 119mg

Ingredients

  • 1 (14.5-ounce) can whole tomatoes, un-drained
  • 1 tablespoon vegetable oil
  • 2 1/2 pounds lean boneless pork loin, trimmed and cut into bite-sized pieces
  • 1 cup chopped onion
  • 2 to 3 jalapeño peppers, seeded and minced
  • 1 teaspoon minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/4 to 1/2 teaspoon black pepper
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, un-drained
  • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (15.5-ounce) can white hominy, rinsed and drained
  • 2 (4 1/2-ounce) cans chopped green chiles, drained
  • 3/4 teaspoon salt
  • 1 0 tablespoons low-fat sour cream
  • 1/2 cup diced peeled avocado

Preparation

  1. Place whole tomatoes in a blender or food processor; process until pureed. Set aside.
  2. Heat oil in a Dutch oven over mediumhigh heat. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeño pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.
  3. Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.
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