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This recipe is...
rich in veggies
lower in carbs
1 pound tomatillos, husked and washed, or green tomatoes
2 pounds lean pork stew meat, cut in 1 1/2" cubes (pork shoulder works well)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
flour (for dredging)
2 tablespoons canola oil
1 yellow onion, chopped
2 Anaheim or poblano chilies, cut into 1" cubes
2 green peppers, cut into 1" cubes
3 jalapeño peppers, seeds removed and diced
3 cloves garlic, peeled and minced
1 1/2 cups canned hominy (posole), drained
1/2 cup chopped cilantro leaves
1 tablespoon dried oregano
2 teaspoons ground cumin
3 cups Basic Chicken Stock (see recipe) or water
1. Preheat the broiler.
2. Roast the tomatillos on a baking sheet about four inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all the juices.
3. Season the pork generously with salt and pepper. Flour it lightly. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet.
4. Using the skillet, turn the heat down to medium and add the onion. Cook until soft and translucent, about 5 minutes. Add the Anaheim or poblano chili peppers, green peppers and jalapeno chili peppers and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more.
5. Add the vegetables to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano and cumin. Cover with chicken stock, bring to a boil, and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours.
6. Adjust the seasoning with salt and pepper to taste.
Serving Size: about 1 cup of chili
Number of Servings: 8
|Fat||13 g||Fiber||4 g|
|Protein||25 g||Saturated Fat||3 g|
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