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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (2-pound) lean boneless pork loin roast |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
vegetable cooking spray |
1 teaspoon vegetable oil |
1 cup chopped onion |
2 cloves garlic, minced |
2 cups canned no-salt-added chicken broth, undiluted |
1 tablespoon dried oregano |
2 tablespoons chili paste |
2 large poblano peppers, seeded and chopped |
1 small jalapeno pepper, seeded and chopped |
1 (15-ounce) can no-salt-added pinto beans |
8 fat-free flour tortillas |
1/2 cup mashed ripe avocado |
1/4 cup minced fresh cilantro |
1 (12 1/2-ounce) jar tomatillo salsa |
1/2 cup diced jicama |
fresh cilantro sprigs (optional) |
Directions:
1. Trim fat from pork; sprinkle roast with pepper and paprika.
2. Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add pork, and cook until browned on all sides. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
3. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Return pork to Dutch oven. Add chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Remove pork from broth.
4. Shred pork using two forks. Return pork to Dutch oven. Place beans in a bowl, and mash with a fork until smooth; add to Dutch oven, stirring well. Cook over medium-high heat until thoroughly heated.
5. Cut tortillas into wedges; place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until crisp and lightly browned.
6. Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.
7. To serve, ladle chili into 8 serving bowls; top each serving with 1/4 cup avocado mixture and 1 tablespoon jicama. Serve with tortilla wedges. Garnish with fresh cilantro sprigs, if desired.
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