Pork and Garbanzo Bean Chili

Ingredients

• 0.5 cup avocado diced peeled
• 0.3 teaspoon pepper black
• 2.5 pounds pork loin boneless lean trimmed cut into bite-sized pieces
• 19 ounce chickpeas rinsed drained canned (garbanzo beans)
• 9 ounce chiles green drained chopped canned
• 14.5 ounce canned tomatoes whole canned
• 2 tablespoons chili powder 
• 1 teaspoon garlic minced
• 1 tablespoon ground cumin 
• 15.5 ounce hominy white rinsed drained canned
• 2  to 3 jalapeño peppers minced seeded
• 0 tablespoons cup heavy whipping cream sour low-fat
• 29 ounce no-salt-added tomatoes diced canned
• 1 cup onion chopped
• 0.8 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• blender
• dutch oven

Directions

1. Place whole tomatoes in a blender or food processor; process until pureed. Set aside.
2. Heat oil in a Dutch oven over mediumhigh heat.
3. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeo pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender.
4. Add chili powder, cumin, and black pepper; cook 1 minute.
5. Add reserved pureed tomatoes and diced tomatoes. Bring to a boil; reduce heat, and simmer, partially covered, 1 to 1 1/2 hours or until pork is tender, stirring occasionally.
6. Add chickpeas, hominy, chiles, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Spoon into individual serving bowls. Top each serving with 1 tablespoon sour cream.
7. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.