For our Cooking Light Virtual Supper Club we are Dreaming of a Summer Mexican Fiesta.
This is the perfect change after a month (or 2) of Holiday eating. A hearty pot of chili sounds yummy to me . . . especially if I can find a use for that HUGE pork loin I have left-over in the fridge after our New Years' party. An ingredient search at Cooking Light gave me just the recipe.
Pork Hominy Chili
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 freshly ground black pepper
1/8 teaspoon ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5-ounce) can golden hominy, rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium 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.
I'm not 'big' on sourcream, so I topped ours with some toasted tortillas and cilantro.
Now let's see what everyone else has brought for our Mexican Fiesta . . .
Val is bringing a mess of Chicken Carne Asada Tacos with Pickled Onions
Roz has Easy Sangria ~Yea!
Giz is our newest member, and she has Camarones Fritoes with Mexican Cocktail Sauce
Jerry has brought dessert ~ Mexican Chocolate Souffle
Don't forget, that y'all are welcome to join in our virtual supper with the blog hop! Y'all enjoy~