Pork and Hominy Chili

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons bottled garlic minced
• 14.5 ounce canned tomatoes diced undrained canned
• 2 teaspoons canola oil 
• 1 tablespoon chili powder 
• 14 ounce less-sodium chicken broth fat-free canned
• 0.8 cup bell pepper green chopped
• 2 teaspoons ground cumin 
• 0.1 teaspoon ground pepper red
• 15.5 ounce golden hominy rinsed drained canned
• 1 cup onion chopped ( 1 medium)
• 8 ounces center-cut pork chops boneless cubed trimmed
• 0.3 teaspoon salt 
• 0.3 cup cup heavy whipping cream light sour
• 0.3 cup no-salt-added tomato paste 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add pork to pan; saut 5 minutes or until lightly browned.
3. Add onion, bell pepper, and garlic to pan; saut 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
4. Serve with sour cream.