Pork and Garbanzo Bean Chili |
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Prep Time: 15 Minutes Cook Time: 99 Minutes |
Ready In: 114 Minutes Servings: 10 |
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Ingredients:
1 (14.5-ounce) can whole tomatoes, un-drained |
1 tablespoon vegetable oil |
2 1/2 pounds lean boneless pork loin, trimmed and cut into bite-sized pieces |
1 cup chopped onion |
2 to 3 jalapeño peppers, seeded and minced |
1 teaspoon minced garlic |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1/4 to 1/2 teaspoon black pepper |
2 (14.5-ounce) cans no-salt-added diced tomatoes, un-drained |
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (15.5-ounce) can white hominy, rinsed and drained |
2 (4 1/2-ounce) cans chopped green chiles, drained |
3/4 teaspoon salt |
1 0 tablespoons low-fat sour cream |
1/2 cup diced peeled avocado |
Directions:
1. Place whole tomatoes in a blender or food processor; process until pureed. Set aside.
2. 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.
3. 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.
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