Pork And Garbanzo Bean Chili
|Canned whole tomatoes||14 1⁄2 Ounce (1 Can Undrained)|
|Vegetable oil||1 Tablespoon|
|Lean boneless pork loin||2 1⁄2 Pound, trimmed and cut into bite-sized pieces|
|Chopped onion||1 Cup (16 tbs)|
|Jalapeno peppers||3 , seeded and minced|
|Minced garlic||1 Teaspoon|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Canned no salt added diced tomato||19 Ounce (1 Can Undrained)|
|Canned chickpeas||19 Ounce, drained, rinsed (1 Can Garbanzo Beans)|
|Canned hominy||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Canned chopped green chiles||9 Ounce, drained (2 Can)|
|Low fat sour cream||10 Tablespoon|
|Diced peeled avocado||1⁄2 Cup (8 tbs)|
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.