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Chili with Adobo Pork and White Beans
Marinade Ingredients
- 1 T fresh chopped garlic
- 1 T olive oil
- 2 T cider vinegar
- 1 T whole oregano leaves
- 1/4 t kosher salt
- 1/2 t cracked black pepper
General Ingredients:
- 1 lb & 14 oz boneless trimmer
pork loin
(cut 1/2" slits, 1" apart into pork)
- 3 3/4
oz cut corn
- 1 3/4 t chili powder
- 1 1/4 oz tomato paste
- 5 oz yellow onions,
diced, 1/4"
- 15 oz diced green chilies
- 1 T canola oil
- 2 T paprika
- 3/4 t cumin powder
- 1/4 t ground coriander
- 1/4 t ground black pepper
- 15 oz canned pinto beans,
drained
Directions:
- Combine the marinade ingredients in food processor
- Rub entire loin with marinade
- Cover and refrigerate overnight
- Pre-heat oven to 450°
- Place loin on rack in shallow
roasting pan
- Roast uncovered for 25-30 minutes
- Reduce heat to 375°
- Roast
an additional 10-20 minutes or until internal temperature
reaches 150°
- Spray a
non-stick coated stock pot with non-stick cooking
spray and add canola oil (no
more than 1 T)
- Add onions & garlic
- Sauté until onions are translucent
- Add
pork, chilies, corn, tomato paste and spices
- Bring to boil
- Reduce heat and cover
- Simmer 1 hour
- Add beans
- Simmer 15 minutes or until heated through
Nutritional Analysis per serving:
Serving Size – 12 oz
Calories 231
Total Fat 11 gm
Sat. Fat 4 gm
Cholesterol 40 mg
Sodium 225 mg
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