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Pork and Hominy Chili

Pork and Hominy Chili
Randy Mayor
Yield

4 servings (serving size: about 1 1/2 cups chili and 1 tablespoon sour cream)

If you've never tried hominy before, you're in for a treat. Mix hominy with chunks of pork and bold spices in this hearty, Mexican-inspired chili.

Ingredients

  • 2 teaspoons canola oil
  • 8 ounces boneless center-cut pork chops, trimmed and cubed
  • 1 cup chopped onion (about 1 medium)
  • 3/4 cup chopped green bell pepper
  • 2 teaspoons bottled minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1/4 cup no-salt-added tomato paste
  • 1 (15.5-ounce) can golden hominy, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup light sour cream

Nutrition Information

  • calories 238
  • caloriesfromfat 29 %
  • fat 7.8 g
  • satfat 2.5 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 17.6 g
  • carbohydrate 24.6 g
  • fiber 5.2 g
  • cholesterol 33 mg
  • iron 2.1 mg
  • sodium 650 mg
  • calcium 61 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.