Pork And Garbanzo Bean Chili Recipe
Ingredients
| Whole tomatoes | 1 Can (10oz), undrained | |
| Vegetable oil | 1 Tablespoon | |
| 2 1/2 pounds lean boneless pork loin, trimmed and cut into bite-sized pieces | ||
| Onion | 1 Cup (16 tbs), chopped | |
| 2 to 3 jalapeno peppers, seeded and minced | ||
| Garlic | 1 Teaspoon, minced | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Black pepper | 1/2 Teaspoon | |
| Diced tomatoes | 2 Can (10oz), undrained | |
| Garbanzo beans | 1 Can (10oz), drained, rinsed | |
| Hominy | 1 Can (10oz), drained, rinsed | |
| Green chiles | 2 Can (10oz), chopped | |
| Salt | 3/4 Teaspoon | |
| 10 tablespoons low-fat sour cream | ||
| Avocado | 1/2 Cup (16 tbs), peeled | |
Directions
1. Place whole tomatoes in a blender or food processor; process until pureed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeiio pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.
3. Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.
2. Heat oil in a Dutch oven over medium-high heat. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeiio pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.
3. Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.
Chef
