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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer. Ingredients:
1 1/4 teaspoons olive oil |
1/2 cup diced onion |
1/4 cup diced celery |
2 tablespoons chopped fresh cilantro, divided |
2 1/2 teaspoons chopped garlic |
1/2 pound lean, boneless pork loin, diced |
1/2 cup drained hominy (or drained canned corn) |
1/2 cup diced green poblano pepper |
3 ounces canned tomatillos, diced |
2 teaspoons cumin seeds |
2 teaspoons dark chili powder |
2 3/4 cups chicken stock |
1 teaspoon ground coriander (optional) |
salt and freshly ground black pepper |
Directions:
1. Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.
2. Per serving: 269 calories, 11 g fat, 2 g saturated, 17 g carbohydrates, 4 g fiber, 27 g protein Nutritional analysis provided by Self
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