New Mexican Pork Chili

Yield: 8 servings (serving size: 1 cup chili, 1 tablespoon sour cream, and 1 tablespoon chopped tomato)

Ingredients

• 1  (2-pound) boned pork loin roast, cut into 1-inch cubes
• 2  teaspoons  vegetable oil
• 2  tablespoons  chili powder
• 1  tablespoon  ground cumin
• 1/2  teaspoon  salt
• 2  cups  coarsely chopped onion
• 6  garlic cloves, chopped
• 1 1/2  cups  water
• 1  cup  coarsely chopped seeded Anaheim chiles (about 3 chiles)
• 3/4  cup  dried pinto beans
• 1  tablespoon  chopped drained canned chipotle chile in adobo sauce
• 1  (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1  (10 1/2-ounce) can beef broth
• 1/2  cup  chopped fresh cilantro
• 1/2  cup  fat-free sour cream
• 1/2  cup  chopped tomato

Preparation

Trim fat from pork.

Heat oil in a 6-quart pressure cooker over medium heat. Add pork; sprinkle with chili powder, cumin, and salt. Sauté 5 minutes. Add onion and garlic; sauté 2 minutes. Stir in water, Anaheim chiles, beans, chipotle chile, stewed tomatoes, and broth. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure, and cook 40 minutes. Place pressure cooker under cold running water. Remove lid; skim fat from surface. Stir in cilantro. Ladle the soup into each of 8 bowls; top each serving with sour cream and chopped tomato.

Nutritional Information

Calories:

308 (30% from fat)

Fat:

10g (sat 3.1g,mono 4.2g,poly 1.7g)

Protein:

30.4g

Carbohydrate:

24g

Fiber:

4.1g

Cholesterol:

64mg

Iron:

3.7mg

Sodium:

471mg

Calcium:

80mg