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Pork And Garbanzo Bean Chili

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Ingredients
  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)
  Salt 3⁄4 Teaspoon
  Low fat sour cream 10 Tablespoon
  Diced peeled avocado 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chili

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