Pork and Hominy Chili

By á-29897

4 servings: 1 1/2 c. chili and 1 T. sour cream
Amount per serving
Calories: 238none
Calories from fat: 29%
Fat: 7.8g
Saturated fat: 2.5g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.3g
Protein: 17.6g
Carbohydrate: 24.6g
Fiber: 5.2g
Cholesterol: 33mg
Iron: 2.1mg
Sodium: 650mg
Calcium: 61mg

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 none (15.5-ounce) can golden hominy, rinsed and drained
• 1 none (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 none (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup light sour cream

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.