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Recipe Summary

Yield:
8 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from pork; sprinkle roast with pepper and paprika.

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  • Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add pork, and cook until browned on all sides. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

  • Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Return pork to Dutch oven. Add chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove pork from broth.

  • Shred pork using two forks. Return pork to Dutch oven. Place beans in a bowl, and mash with a fork until smooth; add to Dutch oven, stirring well. Cook over medium-high heat until thoroughly heated.

  • Cut tortillas into wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp and lightly browned.

  • Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.

  • To serve, ladle chili into 8 serving bowls; top each serving with 1/4 cup avocado mixture and 1 tablespoon jicama. Serve with tortilla wedges. Garnish with fresh cilantro sprigs, if desired.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

408 calories; calories from fat 30%; fat 13.5g; saturated fat 4.3g; mono fat 6g; poly fat 1.9g; protein 28.8g; carbohydrates 40.1g; fiber 0g; cholesterol 72mg; iron 0mg; sodium 663mg; calcium 0mg.
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