Recipe
Soup, Chili & Stew
Pork Chili
Primary Media
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Hy-Vee Select olive oil, divided | ||
1 lbs. pork loin chops, cut into 1-inch cubes | ||
1 large onion, chopped | ||
2 tbsp. minced garlic | ||
1 tbsp. ground cumin | ||
1 tbsp. Hy-Vee dried oregano | ||
2 (10 oz each) cans Hy-Vee diced tomatoes with mild green chilies | ||
1 (4 oz) can Hy-Vee diced green chilies | ||
1 (15 oz) can Hy-Vee black beans, rinsed and drained | ||
1 c. water |
Directions
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cubed pork and cook until browned, about 5 to 8 minutes. Remove from skillet and transfer to 3-1/2-quart slow cooker.
- Heat remaining 1 tablespoon olive oil in same skillet and sauté chopped onions until tender, about 3 to 5 minutes. Add garlic, cumin and oregano and sauté 1 minute more. Add diced tomatoes with mild green chilies, diced green chilies, black beans and water. Transfer to pork mixture in slow-cooker. Cook on LOW for 4 to 6 hours.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrates: 19g
- Protein: 21g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee weekly ad from the week of October 17, 2012.