IT’S CHILI TIME, HOWEVER, IT IS MY BLACK-EYE PEAS, PORK TENDERLOIN and MOFONGO CHIPS CHILI!

Friends, the CHILI Season is approaching fast. Once the weather gets rally cold, time for comforting foods and what’s better than some yummy chili? However, hoe much chili can you eat before it gets really boring? I got this, make my Black Eye Peas with cubed pork tenderloin and mofongo chips and BOOM, your new Chili is born.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $7.42 or $3.71 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
1 can of black eye peas, rinsed and drained again ($1.22)
2 c. of lean cleaned and cubed pork tenderloin ($2.75)
1 tbsp. of Roasted Garlic and Herbs seasoning (.15)
1 tbsp. Sazon Tropical (.15)
1 ½ tbsp. Angie’s Basting olive oil (.60)
1 frozen sofrito cube plus some chopped cilantro or parsley for garnish (.30)
1 c. Mofongo chips (if you can’t find it, use 4 frozen tostones and chop them) ($1.00)
1 avocado ($1.25)
 
Directions
Prep and season the cubed tenderloin with Roasted Garlic and Herbs, Sazon Tropical and my basting olive oil.
In a skillet sauté the cubed tenderloin until golden brown. Then add the cleaned black eye peas, sofrito cube and 1 cup of water.
Bring it to a boil, reduce heat to low, add the mofongo chips, stir, cover and cook for about 5 to 10 minutes.
Slice the avocado and start plating, garnish with avocado slices and cilantro or parsley.
Done.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil