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Pork And Green Chile Chili

Heart.Foods's picture
Ingredients
  Lean boneless pork loin 1 1⁄2 Pound
  Vegetable cooking spray 1
  Thinly sliced celery 1 Cup (16 tbs)
  Diced red potato 3 Cup (48 tbs) (Round Ones)
  Coarsely chopped tomatoes 3 Cup (48 tbs)
  Canned low sodium chicken broth 43 Ounce (4 Cans Of 10 3/4 Ounce Each)
  Canned chopped green chiles 9 Ounce (2 Cans Of 41/2 Ounce Each)
  Frozen whole kernel corn 10 Ounce, thawed (1 Package)
  Chili powder 2 Tablespoon
  Ground cumin 1 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned no salt added black beans 15 Ounce, drained and divided (1 Can)
Directions

Trim fat from pork; cut pork into 1-inch cubes.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender.
Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
Place half of beans in a shallow dish; mash with a fork to form a paste.
Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil.
Cook, uncovered, 10 minutes or until mixture is thickened.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chili
Interest: 
Healthy

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