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Randy Mayor Photo by: Randy Mayor

Pork and Hominy Chili

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.

Cooking Light SEPTEMBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 29%
  • Fat: 7.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 17.6g
  • Carbohydrate: 24.6g
  • Fiber: 5.2g
  • Cholesterol: 33mg
  • Iron: 2.1mg
  • Sodium: 650mg
  • Calcium: 61mg
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Pork and Hominy Chili recipe

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