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Pork Chili With Pintos

Heart.Foods's picture
Ingredients
  Lean boneless pork loin roast 2 Pound
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned no salt added chicken broth 2 Cup (32 tbs) (Undiluted)
  Dried oregano 1 Tablespoon
  Chili paste 2 Tablespoon
  Poblano peppers 2 Large, seeded and chopped
  Jalapeno pepper 1 Small, seeded and chopped
  Canned no salt added pinto beans 15 Ounce (1 Can)
  Fat free tortillas 8
  Mashed avocado 1⁄2 Cup (8 tbs) (Ripe Ones)
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Tomatillo salsa 12 1⁄2 Ounce (1 Jar)
  Diced jicama 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chili

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