Rating: 4.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 13

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.

Jackie Mills, M.S., R.D.
Recipe by Cooking Light September 2007

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

238 calories; calories from fat 29%; fat 7.8g; saturated fat 2.5g; mono fat 3g; poly fat 1.3g; protein 17.6g; carbohydrates 24.6g; fiber 5.2g; cholesterol 33mg; iron 2.1mg; sodium 650mg; calcium 61mg.
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