Pork and Hominy Chili ( or Chicken or Turkey ) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From Cooking Light, September 2007. Chicken or turkey breast can be subbed for the pork, if you prefer. 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 fresh ground black pepper |
1/8 teaspoon ground red pepper |
1/4 cup no-added-salt tomato paste |
1 (15 1/2 ounce) can yellow hominy, rinsed and drained |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1/4 cup light sour cream |
Directions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add pork to pan; sauté 5 minutes or until lightly browned.
3. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender.
4. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly.
5. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil.
6. Reduce heat, and simmer 10 minutes.
7. Serve with sour cream.
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