This makes for a healthy, warm comfort food on a cold winter night. I found the recipe in my new favorite cookbook, Flat Belly Diet Cookbook. See previous post.
12 ounces boneless pork loin, cut into 1/2 pieces
1 tsp chili powder
1/2 tsp ground cumin
1/4 cup olive oil
2 cups onions, chopped
1 tsp sugar
3 cloves garlic, minced
1 carrot, chopped
1 rib celery, chopped
1 can (8.5 ounces) whole kernel corn, drained
1 can (15 ounces) diced tomatoes, unsalted
1 chipotle chile pepper in adobo sauce, minced
3/4 cup shredded reduced-fat sharp cheddar cheese
1/4 cup fat-free sour cream
Preheat the oven to 350 degrees. Coat an 8x8 baking dish with cooking spray.
Combine the pork, chili powder, cumin and 1 tbsp of the oil in a bowl. Heat 2 tbsp of the oil in a large nonstick skillet over medium heat. Add the onions and sugar and cook, stirring often, for 7 to 8 minutes or until the onions are very soft.
Add the garlic, carrot, and celery. Cook, stirring occasionally, for 5 to 6 minutes or until the onions are lightly browned and the vegetables are softened. Stir in the corn and cook for 2 minutes longer. Transfer to a bowl and reserve.
Heat the remaining 1 tbsp oil over medium-high heat and add the pork. Cook, stirring occasionally, for 3 to 4 minutes or until the pork is no longer pink. Add the reserved onion mixture, tomatoes and chile pepper. Cook, stirring occasionally, for 2 to 3 minutes or until slightly thickened. Transfer to the prepared baking dish and scatter the cheese on top. Cover with a sheet of foil that has been coated with cooking spray.
Bake for about 15 minutes or until the pork is tender and the filling is bubbling. Remove the foil and bake for 3 minutes longer or until the cheese has browned slightly. Divide among 4 serving plates and top each with 1 tbsp of the sour cream.