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Recipe Summary

prep:
15 mins
cook:
1 hr 39 mins
total:
1 hr 54 mins
Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place whole tomatoes in a blender or food processor; process until pureed. Set aside.

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  • Heat oil in a Dutch oven over mediumhigh heat. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeño pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.

  • Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

289 calories; fat 8.8g; saturated fat 2.8g; protein 28.7g; carbohydrates 23.2g; cholesterol 79mg; iron 3.1mg; sodium 648mg; calories from fat 28%; fiber 6.3g; calcium 119mg.
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