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From Cooking Light, September 2007. Chicken or turkey breast can be subbed for the pork, if you prefer.
- 2 teaspoons canola oil
- 8 ounces boneless center cut pork chops, trimmed and cubed
- 1 cup chopped onion (about 1 medium)
- 3⁄4 cup chopped green bell pepper
- 2 teaspoons bottled minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup no-added-salt tomato paste
- 1 (15 1/2 ounce) can yellow hominy, rinsed and drained
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 1⁄4 cup light sour cream
- Heat oil in a large saucepan over medium-high heat.
- Add pork to pan; sauté 5 minutes or until lightly browned.
- Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender.
- Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly.
- Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Serve with sour cream.