| Fast Prep | dump and go
salsa-pork chili with spelt
prep: 25 minutes | cook: 1 hour 15 minutes | MAKES: 6 servings (1⅔ cups each)
- 2 lb. boneless pork shoulder roast, trimmed of fat and cut into 1-inch pieces
- 1 16-oz. jar salsa verde (tomatillo salsa)
- 1 15- to 16-oz. can Great Northern or cannellini beans (white kidney beans), rinsed and drained*
- 1 14.5-oz. can reduced-sodium chicken broth
- 1½ cups uncooked whole spelt, regular pearled barley, or wheat berries, rinsed and drained (see tip below)
- 1 cup water
- 1 cup coarsely chopped red onion
- 1 Tbsp. ground cumin
- 2 cloves garlic, minced
- ½ tsp. ground coriander
- ¼ tsp. salt
- Chopped red onion and/or lime wedges (optional)
1. In a 5- to 6-qt. pot combine the first 11 ingredients (through salt). Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 1¼ to 1½ hours or until pork is tender. Skim off any fat. If desired, serve with additional onion and/or lime wedges.
*TIP: For firmer beans, add them the last 30 minutes of cooking.
PER SERVING: 464 cal., 12 g fat (4 g sat. fat), 101 mg chol., 1,062 mg sodium, 48 g carb., 10 g fiber, 7 g sugars, 41 g pro.
WHAT IS SPELT?
A distant cousin of wheat, whole grain spelt has a rich, nutty flavor and is high in fiber. Once cooked, spelt will still be somewhat firm and chewy, adding an appealing texture to your chili. Look for it in the health food section of your grocery store.
