Soup, Chili & Stew
Servings and Ingredients
|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|
- 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.
220 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrates: 19g
- Protein: 21g
Vitamin A 8%
Vitamin C 20%
Hy-Vee weekly ad from the week of October 17, 2012.