Pork Chili With Pintos Recipe
Ingredients
| 1 (2-pound) lean boneless pork loin roast | ||
| Pepper | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 2 cups canned no-salt-added chicken broth, undiluted | ||
| Dried oregano | 1 Tablespoon | |
| Chili paste | 2 Tablespoon | |
| 2 large poblano peppers, seeded and chopped | ||
| 1 small jalapeno pepper, seeded and chopped | ||
| Salt | 1 Can (10oz) | |
| 8 fat-free flour tortillas | ||
| 1/2 cup mashed ripe avocado | ||
| Cilantro | 1/4 Cup (16 tbs), minced | |
| 1 (12 1/2-ounce) jar tomatillo salsa | ||
| Jicama | 1/2 Cup (16 tbs), diced | |
Directions
Trim fat from pork; sprinkle roast with pepper and paprika.
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.
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.
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.
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.
Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.
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.
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.
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.
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.
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.
Combine avocado, minced cilantro, and salsa in a small bowl, stirring well.
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.
Chef
