The stew called chili comes in two basic colors: red and green. Very generally speaking, red chilis are tomato-based and are made with beef. Green chilis, on the other hand, are made with pork and get their green color from green peppers. Hominy is also a common ingredient in green chilis.
¾ pound pork tenderloin, cut into ½-inch chunks
2 tablespoons flour
1 tablespoon vegetable oil, such as olive or canola oil
1 medium onion, finely chopped
1 green bell pepper, diced
3 cloves garlic, minced
½ cup water
1 cup chicken broth, homemade or reduced-sodium canned
⅔ cup chopped cilantro
1 teaspoon jalapeño pepper sauce
½ teaspoon salt
1 can (15 ounces) white hominy, rinsed and drained
1 tablespoon fresh lime juice
1. Dredge the pork in the flour, shaking off the excess. In a nonstick Dutch oven, heat the oil over medium-high heat. Add the pork and sauté until golden brown, about 5 minutes. With a slotted spoon, transfer the pork to a plate.
2. Reduce the heat to medium. Stir in the onion, bell pepper, garlic, and water, scraping up any browned bits clinging to the bottom of the pan. Cook until the onion is tender, about 7 minutes.
3. Add the broth, ⅓ cup of the cilantro, the jalapeño pepper sauce, and the salt, and bring to a boil. Add the pork and hominy, reduce to a simmer, cover, and cook until the pork is cooked through, about 5 minutes.
4. Stir in the remaining ⅓ cup cilantro and the lime juice and serve. Makes 4 servings
total fat 8.4g
saturated fat 2g
dietary fiber 4g
Good source of:niacin, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin C, zinc
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.