August 17, 2014

Sweet Potato & Pork Chili

Serves: 6
WW Points/Serving: 7
Paleo/Whole30 friendly
Adapted and adjusted from this recipe to be Whole30 friendly.

1 tablespoon  olive oil
1/2 large chopped white or yellow onion
medium carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
medium sweet potatoes, peeled and cubed
1 pound  boneless center-cut pork loin, cubed (I used pre-cubed pork/stew meat)
1/2 tsp  salt
1/2 tsp  freshly ground black pepper
1 tbsp  chili powder
1 tbsp  cumin
1 tbsp  unsweetened dark-chocolate powder
2 tsp  dried oregano
1 tsp  ground cinnamon
2/3 cup  low-sodium vegetable stock
2 14 ounce can diced tomatoes
1 chipotle pepper in adobo sauce, diced (if you are not a fan of spicy food, seed the pepper and rinse it.
1 tablespoon  adobo sauce 
1/2 C chopped cilantro

1. Heat the oil in a large pot (I use cast-iron) over medium-low heat. Add the onion, carrot, celery, garlic and sweet potato; cook 8 to 10 minutes, until tender. Season the pork with the salt and black pepper.  Brown the meat in a skillet.  Add to vegetables.

2. Mix in the chili powder, cumin, cocoa powder, oregano and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Top with fresh chopped cilantro.

If you are not on Paleo or doing whole 30 serve with light sour cream or plain greek yogurt.  

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