1/2 Photos of Mojo Pork Chili
Adapted from a Publix recipe, this is wonderful alternative to traditional chili. I serve this in either sourdough or pumpernickel bread bowls. The Zesty Wedge Salad is a perfect accompaniment to this dish. This goes together very quickly and is quite filling. While not spicy, you could easily change that by adding pepper sauce (or hot sauce) to your preferred level of heat.
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- 1/2 lb pulled pork, chopped
- 1/2 bunch fresh cilantro, chopped
- 1/2 cup green olives, coarsely chopped
- 1 yellow onion, chopped
- 1 tablespoon canola oil
- 1/2 cup mojo marinade
- 4 cups chicken broth
- 1 (16 ounce) can white beans, drained
- 1 (14 1/2 ounce) can diced potatoes, drained
- 1 cup cooked rice
- 1 medium avocado, chopped
- 1In a large stock pot, saute the pulled pork and chopped onion in the canola oil 2-3 minutes until onions are soft.
- 2Stir in the broth, marinade, beans, and potatoes.
- 3Cover and simmer on low for at least 20 minutes.
- 4While the stew is simmering, chop the cilantro, olives and avocado and set aside.
- 5Cut the tops off the bread bowls and hollow out insides, taking care to leave a thick shell, then set aside.
- 6Stir rice into the chili and simmer for an additional 5 minutes.
- 7To serve, ladle chili into bread bowls, then top with chopped olives, avocados, and cilantro.
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Nutritional Facts for Mojo Pork Chili
Serving Size: 1 (332 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 379.5
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 2.6 g
- Cholesterol 31.7 mg
- Sodium 704.9 mg
- Total Carbohydrate 42.5 g
- Dietary Fiber 8.2 g
- Sugars 2.3 g
- Protein 22.3 g
The following items or measurements are not included: