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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you've never tried hominy before, you're in for a treat. Mix canned hominy—a nutty, tender ingredient made from dried, hulled corn kernels—with chunks of pork and bold spices in this hearty, Mexican-inspired chili. Ingredients:
2 teaspoons canola oil |
8 ounces boneless center-cut pork chops, trimmed and cubed |
1 cup chopped onion (about 1 medium) |
3/4 cup chopped green bell pepper |
2 teaspoons bottled minced garlic |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
1/4 cup no-salt-added tomato paste |
1 (15.5-ounce) can golden hominy, rinsed and drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup light sour cream |
Directions:
1. 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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