Spicy Pork and Cauliflower Chili
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Roasted pork loin rubbed in cumin, brown sugar, and cayenne tastes insanely delicious when stewed with tomatoes and cauliflower.
Ingredients
2 lb. pork loin, fat trimmed
3 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. garlic powder
kosher salt
3 tbsp. extra-virgin olive oil
1 large onion, diced
4 scallions, thinly sliced
3 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne
2 tbsp. tomato paste
1 large head cauliflower, cut into florets
1 15-oz. can diced tomatoes
1 12-oz. bottle lager (such as Negro Modelo)
3 c. low-sodium chicken broth
Instructions
Preheat oven to 350 degrees F. Rub pork with brown sugar, chili powder, and garlic powder and season with salt. Rub with 2 tablespoons olive oil and transfer to a parchment-lined baking sheet. Roast until center reaches 160 degrees F, 1 hour and 15 minutes. Let rest, then cut into small pieces.
Meanwhile, in a large pot or Dutch oven over medium heat, heat oil. Add onion, scallions, garlic, cumin, chili powder, and cayenne and cook until tender, 8 minutes. Season with salt. Stir in tomato paste and cook, 1 minute. Add cauliflower, diced tomatoes, beer, and chicken broth. Add pork along with any juices and heat through.
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