Posole Pork Chops

Posole Pork Chops

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From: Diabetic Living Magazine

For a well-balanced pork, vegetable and rice dinner that requires less than 10 minutes of hands-on effort, turn to this flavorful slow cooker recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 medium onion, chopped ( ½ cup)
  • 6 boneless pork chops, cut ½ to ¾-inch thick (about 2 pounds total)
  • 1 small yellow sweet pepper, cut into strips
  • 1 small red sweet pepper, cut into strips
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 1 14.5-ounce can golden or white hominy, rinsed and drained
  • ¼ cup chopped fresh poblano chile pepper
  • 1 tablespoon chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons dried oregano, crushed
  • ¼ teaspoon salt
  • 1½ cups hot cooked brown rice
  • ⅓ cup snipped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Place onion in a 4- to 5-quart slow cooker. Top with pork chops. Top chops with sweet peppers. In a large bowl stir together tomatoes, hominy, poblano pepper, chili powder, cocoa powder, oregano and salt. Pour over pork chop mixture in cooker.
  2. Cover and cook on low-heat setting for 4 to 4½ hours or on high-heat setting for 2 to 2½ hours.
  3. Using a slotted spoon and tongs, transfer meat and vegetables to a serving platter. Serve meat and vegetables over hot cooked rice. Spoon ¼ cup of the juices over each serving and sprinkle with cilantro.

Nutrition information

  • Serving size: 3 ounces cooked pork, ⅔ cup vegetable mixture, ¼ cup brown rice, and ¼ cup juices
  • Per serving: 353 calories; 7 g fat(2 g sat); 7 g fiber; 34 g carbohydrates; 38 g protein; 19 mcg folate; 104 mg cholesterol; 6 g sugars; 1,572 IU vitamin A; 92 mg vitamin C; 85 mg calcium; 3 mg iron; 419 mg sodium; 740 mg potassium
  • Nutrition Bonus: Vitamin C (153% daily value), Vitamin A (31% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 2 starch, 1 vegetable

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