Vino Girl's Note:
From Cooking Light, September 2007. Chicken or turkey breast can be subbed for the pork, if you prefer.
My Private Note
Units: US | Metric
- 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
- 1Heat oil in a large saucepan over medium-high heat.
- 2Add pork to pan; sauté 5 minutes or until lightly browned.
- 3Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender.
- 4Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly.
- 5Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil.
- 6Reduce heat, and simmer 10 minutes.
- 7Serve with sour cream.
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Nutritional Facts for Pork and Hominy Chili ( or Chicken or Turkey )
Serving Size: 1 (376 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 295.2
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 3.1 g
- Cholesterol 46.4 mg
- Sodium 476.5 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 6.5 g
- Sugars 7.0 g
- Protein 19.9 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth