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Pork and Green Chile Chili

Yield 7 (1 1/2-cup) servings.

Ingredients

  • 1 1/2 pounds lean boneless pork loin
  • Vegetable cooking spray
  • 1 cup thinly sliced celery
  • 3 cups diced round red potato
  • 3 cups coarsely chopped tomato
  • 4 (10 3/4-ounce) cans low-sodium chicken broth
  • 2 (4 1/2-ounce) cans chopped green chiles
  • 1 (10-ounce) package frozen whole-kernel corn, thawed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, drained and divided

Nutrition Information

  • calories 362
  • caloriesfromfat 30 %
  • fat 11.9 g
  • satfat 3.8 g
  • monofat 5 g
  • polyfat 1.8 g
  • protein 27.3 g
  • carbohydrate 38.9 g
  • fiber 0.0 g
  • cholesterol 63 mg
  • iron 0.0 mg
  • sodium 321 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.

  2. Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.

  3. Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.

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