Spicy Pork Chili With Cumin Polenta Recipe

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Spicy Pork Chili With Cumin Polenta
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Ingredients
20
Count
Nutrition
679
Calories
Total time
121
Minutes
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Ingredients:

Directions:

  1. Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
  2. When hot, add onion and carrots; saute, stirring, for 5 minutes.
  3. Add in serrano peppers; cook 1 minute.
  4. Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
  5. Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
  6. Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
  7. When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
  8. Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
  9. Return all browned pork to pan and add garlic.
  10. Cook and toss 1 minute.
  11. Return reserved onion, carrots, and peppers to pan.
  12. Add tomatoes, lime juice, and broth.
  13. Bring mixture to simmer, then decrease heat.
  14. Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
  15. Taste chili and season with salt and pepper, if needed.
  16. **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
  17. To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
  18. When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
  19. Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
  20. Stir in butter and milk; taste and add salt, as needed.
  21. **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
  22. To serve-spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
  23. Ladle pork chili over polenta and sprinkle each portion with some cilantro.
  24. Garnish with a lime wedge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 678.83 Kcal (2842 kJ)
Calories from fat 239.59 Kcal
% Daily Value*
Total Fat 26.62g 41%
Cholesterol 159.98mg 53%
Sodium 777.37mg 32%
Potassium 1530.31mg 33%
Total Carbs 47.82g 16%
Sugars 8.84g 35%
Dietary Fiber 5.46g 22%
Protein 62.87g 126%
Vitamin C 28.2mg 47%
Vitamin A 0.2mg 8%
Iron 4.2mg 23%
Calcium 102.5mg 10%
Amount Per 100 g
Calories 89.27 Kcal (374 kJ)
Calories from fat 31.51 Kcal
% Daily Value*
Total Fat 3.5g 41%
Cholesterol 21.04mg 53%
Sodium 102.23mg 32%
Potassium 201.24mg 33%
Total Carbs 6.29g 16%
Sugars 1.16g 35%
Dietary Fiber 0.72g 22%
Protein 8.27g 126%
Vitamin C 3.7mg 47%
Iron 0.6mg 23%
Calcium 13.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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