Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Pork Posole
Ingredients
- 1 tablespoon olive oil
- 6 ounces pork tenderloin, halved lengthwise
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 large yellow onion, sliced
- 2 cloves garlic, sliced
- 2 teaspoons chili powder
- 3 cups canned hominy (about 3 cans, 15 ounces each), drained
- 6 cups low-sodium vegetable broth
- 2 bay leaves
- 1 small head green cabbage, cut into ribbons
- 8 radishes, sliced
- 1/2 medium avocado, sliced
- 1 jalapeño chile, sliced
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