Pork and Hominy Chili

Randy Mayor
If you've never tried hominy before, you're in for a treat. Mix canned hominy—a nutty, tender ingredient made from dried, hulled corn kernels—with chunks of pork and bold spices in this hearty, Mexican-inspired chili.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jackie Mills, M.S., R.D.,

September 2007