Green Chili Pork with hominy and beans

1.25 lb. lean pork, cubed 1196 cal
2 tablespoons seasoned flour, tossed with the pork
1 Tablespoon olive oil
no fat chicken broth, 3 cups or more as desired
large can chili verde enchilada sauce 325 calories
can each garbanzos, drained 420 cal
can hominy, drained 360 cal'
half carrot, grated
2 stalks celery, sliced
half sweet onion, chopped
1 1/2 cups poblanos, chopped
1/2 cup jalapenos, chopped
2 garlic cloves
mexican oregano, teaspoon to 1/2 tablespoon
half cup Quaker quick grits to thicken

Toss pork cubes with seasoned flour, brown in heavy saucepan in 1 T. olive oil. Add chopped onion and minced garlic when nearly browned.Saute until onion is golden and fragrant. Add chicken broth plus cans of chili verde sauce, hominy, and garbanzo beans. Simmer one hour. Add grated carott, sliced celery, chopped poblano and Jalapeno peppers - amounts of each may be varied to make it milder or spicier. add oregano. When nearly done, stir half cup of Quaker quick grits into the simmering broth to thicken.

Number of Servings: 10

Recipe submitted by SparkPeople user ANGEL1066.