PREP TIME: 15 MINUTES TOTAL TIME: 50 MINUTES MAKES 4 SERVINGS (1¼ CUPS EACH) MUFA: AVOCADO PREP TIME: 15 MINUTES TOTAL TIME: 50 MINUTES MAKES 4 SERVINGS (1¼ CUPS EACH) MUFA: AVOCADO
Hominy—the hulled corn kernels that have been stripped of the bran—is what gives this stew its unique taste. If you prefer, this is equally delicious with 1 can (15½ ounces) of black beans instead. Be sure to rinse and drain them first.
4 teaspoons olive oil, divided
1 pound lean pork tenderloin, cut into ¾″ pieces
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 cloves garlic, chopped
1 teaspoon ground cumin
2 cups gluten-free low-sodium chicken broth
1 can (15 ounces) white hominy, rinsed and drained
2 plum tomatoes, chopped
3 tablespoons chopped fresh cilantro
½ teaspoon salt
1 Hass avocado, peeled, pitted, and cubed
¼ cup reduced-fat sour cream
1. In a Dutch oven over medium-high heat, warm 2 teaspoons of the oil. Cook the pork for 6 minutes, turning occasionally, or until lightly browned. Transfer to a plate and set aside.
2. Add the remaining 2 teaspoons oil to the Dutch oven. Add the onion, carrot, celery, garlic, and cumin and cook over medium heat, stirring occasionally, for 6 to 7 minutes, or until softened. Add the broth, hominy, and reserved pork. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the pork is tender. Stir in the tomatoes, cilantro, and salt.
3. In a small bowl, coarsely mash the avocado with the sour cream until well mixed. Divide the stew among 4 bowls and top each bowl with one-fourth of the avocado cream.
Nutrition per serving: 317 calories, 28 g protein, 17 g carbohydrates, 15 g total fat, 3.5 g saturated fat, 5 g fiber, 512 mg sodium
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Serve with a medium apple (95). TOTAL MEAL: 412 calories |