Directions:
- Place whole tomatoes in a blender or food processor; process until pureed. Set aside.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.34 Kcal (902 kJ) | ||
| Calories from fat | 61.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 289.45mg | 12% | |
| Potassium | 699.5mg | 15% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 26.99g | 54% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.34 Kcal (550 kJ) | ||
| Calories from fat | 37.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 10% | |
|---|---|---|---|
| Cholesterol | 45.65mg | 25% | |
| Sodium | 176.55mg | 12% | |
| Potassium | 426.65mg | 15% | |
| Total Carbs | 6.03g | 3% | |
| Sugars | 2.35g | 15% | |
| Dietary Fiber | 2.27g | 15% | |
| Protein | 16.46g | 54% | |
| Vitamin C | 5.4mg | 15% | |
| Iron | 1.5mg | 14% | |
| Calcium | 16.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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