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Tomatillo & Pork Chili

http://www.eatingwell.com/recipes/tomatillo_pork_chili.html

From EatingWell:  September/October 2013

In this healthy Mexican-inspired tomatillo and pork chili recipe, poblano peppers, chipotle chiles and oregano add spice without adding too much heat. To keep the saturated fat low, we use one pound of ground pork and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

6 servings | Active Time: 40 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add ground pork, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  2. Add tomatillos and poblanos and cook, stirring occasionally, until the vegetables are starting to soften, 5 to 7 minutes.
  3. Add bulgur, chipotles, oregano, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  4. Stir in tomatoes, hominy and beans.
  5. Add broth and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

Nutrition

Per serving : 350 Calories; 13 g Fat; 3 g Sat; 5 g Mono; 44 mg Cholesterol; 38 g Carbohydrates; 24 g Protein; 10 g Fiber; 718 mg Sodium; 952 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 1/2 vegetables, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes