A Chile Evening

Oh, how lovely it would be to travel to Chile someday! In the meantime, though, I can at least cook delicious Chilean food. Last night, I made chancho a la chileña (pork loin Chilean-style) and served it over jasmine rice, with a salad on the side. If you're doing Weight Watchers, this recipe is 7 Points per serving. The dish is a little stew-like and is particularly good served with a squeeze of lime over the top.

Chancho a la Chileña

3 tbsp. oil
1 lb. lean pork loin, cut into 3/4" cubes
1 large red onion, diced
2 cloves garlic, minced
4 plum tomatoes, diced
1 1/2 c. fat-free, lower-sodium chicken broth
2 tsp. white vinegar
Salt and pepper

Heat oil on high heat in a skillet. Turn down heat to medium-high and brown pork in oil (10-12 minutes). Add onion, garlic & tomato. Cook a couple minutes. Add broth, vinegar, salt and pepper. Cook 5-10 minutes on high, until thickened. Serve over rice. Serves 4.