Pork And Garbanzo Bean Chili

• 1 (14.5-ounce) can whole tomatoes, un-drained
• 1 tablespoon vegetable oil
• 2 1/2 pounds lean boneless pork loin, trimmed and cut into bite-sized pieces
• 1 cup chopped onion
• 2 to 3 jalapeno peppers, seeded and minced
• 1 teaspoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 to 1/2 teaspoon black pepper
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, un-drained
• 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15.5-ounce) can white hominy, rinsed and drained
• 2 (4 1/2-ounce) cans chopped green chiles, drained
• 3/4 teaspoon salt
• 1 0 tablespoons low-fat sour cream
• 1/2 cup diced peeled avocado

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. Add pork, and cook 5 minutes or until browned, stirring occasionally. Stir in onion, jalapeno pepper, and garlic; cook 3 to 5 minutes or until vegetables are tender. Add chili powder, cumin, and black pepper; cook 1 minute. 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.
3. 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. Sprinkle 2 1/2 teaspoons avocado evenly over each serving.

tomatoes, vegetable oil, pork loin, onion, peppers, garlic, chili powder, ground cumin, black pepper, salt, chickpeas, white hominy, green chiles, salt, lowfat sour cream, avocado

Taken from www.myrecipes.com/recipe/pork-garbanzo-bean-chili (may not work)