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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from a Publix recipe, this is wonderful alternative to traditional chili. I serve this in either sourdough or pumpernickel bread bowls. The Zesty Wedge Salad is a perfect accompaniment to this dish. This goes together very quickly and is quite filling. While not spicy, you could easily change that by adding pepper sauce (or hot sauce) to your preferred level of heat. Ingredients:
1/2 lb pulled pork, chopped |
1/2 bunch fresh cilantro, chopped |
1/2 cup green olives, coarsely chopped |
1 yellow onion, chopped |
1 tablespoon canola oil |
1/2 cup mojo marinade |
4 cups chicken broth |
1 (16 ounce) can white beans, drained |
1 (14 1/2 ounce) can diced potatoes, drained |
1 cup cooked rice |
1 medium avocado, chopped |
Directions:
1. In a large stock pot, saute the pulled pork and chopped onion in the canola oil 2-3 minutes until onions are soft.
2. Stir in the broth, marinade, beans, and potatoes.
3. Cover and simmer on low for at least 20 minutes.
4. While the stew is simmering, chop the cilantro, olives and avocado and set aside.
5. Cut the tops off the bread bowls and hollow out insides, taking care to leave a thick shell, then set aside.
6. Stir rice into the chili and simmer for an additional 5 minutes.
7. To serve, ladle chili into bread bowls, then top with chopped olives, avocados, and cilantro.
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