Pork and Green Chile Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 1/2 pounds lean boneless pork loin |
vegetable cooking spray |
1 cup thinly sliced celery |
3 cups diced round red potato |
3 cups coarsely chopped tomato |
4 (10 3/4-ounce) cans low-sodium chicken broth |
2 (4 1/2-ounce) cans chopped green chiles |
1 (10-ounce) package frozen whole-kernel corn, thawed |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 (15-ounce) can no-salt-added black beans, drained and divided |
Directions:
1. Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender. Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
2. Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
3. Place half of beans in a shallow dish; mash with a fork to form a paste. Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.
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