Total Time
Prep 30 mins
Cook 1 hr 30 mins

This is a classic Mexican recipe that I hope you'll enjoy. It's been modified to be low fat without detriment to the dish. Give it a try, you won't be sorry.

Ingredients Nutrition


  1. Place pork in a wide nonstick frying pan.
  2. Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
  3. Uncover pan; add onions, celery, oregano, and sage.
  4. Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
  5. Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
  6. Reduce heat, cover, and simmer for 30 more minutes.
  7. Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
  8. If chili is too thin, uncover and simmer until it's as thick as you like.
  9. Skim and discard fat, if necessary.
  10. To serve, spoon chili over rice and garnish with cilantro sprigs.


Most Helpful

I thought I had posted my review for this days ago...dunno what happened! But I do want to say it is fabulous. Loved the seasoning with the pork roast, very easy to make. My family loved it. Thanks for sharing Made for ZWT3. ~V

Vseward (Chef~V) June 22, 2007

Wonderful Flavor!!!! I doubled the recipe and used 1 Tablespoon fresh herbs for each tsp. of dried. Very easy and very delicous. Thanks for this keeper Happy Hippie!

cookiedog June 19, 2007

This is one of my GD's favorite recipes. I first found it in the Sunset Low-Fat Cookbook back in 1994 and have often made it since then. I hope others try it as you're right, they won't be sorry. Thanks for sharing this here, now I don't have to post it. Gotta go check out the rest of your recipes.

Julie B's Hive April 27, 2007

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