Here's another recipe from the Mindful Eating Cookbook by Miraval's culinary team led by Executive Chef Justin Macy. Enjoy!

Makes 6 cups; Serving Size: 1/2 cup

• 2 Tbsp. Miraval Oil Blend (page 19) or vegetable oil
• 1 c. chopped yellow onions
• 1/2 c. chopped celery
• 1/4 c. chopped garlic
• 1 c. chopped pablano pepper
• 1 lb. lean boneless pork loin, cut into 3/4" cubes
• 1 1/2 c. chopped fresh tomatillo, or canned
• 1 c. canned hominy, rinsed well and drained
• 1/4 c. chopped fresh cilantro
• 4 tsp. chili powder
• 4 tsp. ground cumin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 6 c. Chicken Stock (page 20) or canned low-sodium, nonfat chicken broth
• 1/4 c. thinly sliced red cabbage, garnish
• 3 tsp. crumbled Cotija, feta, or Parmesan cheese, for garnish
• 1 1/2 tsp. finely grated fresh lime zest, for garnish

HEAT a large saucepan over high heat. Add 1 Tbsp. of the oil and swirl to coat the bottom of pan. Lower the heat to medium-high, add the onions, and cook, stirring for 1 minute. Add the celery, stir, and cook for 45 seconds. Add the garlic and cook, stirring for 45 seconds. Add the pepper and cook, stirring for 1 minute.

ADD the remaining 1 Tbsp. of oil and stir well. Add the pork and cook, stirring to sear on all sides, about 3 minutes. Add the tomatillo, hominy, 2 Tbsp. of the cilantro, the chili powder, cumin, salt, and pepper; stir well and cook for 1 minute. Add the stock, stirring to scrap any bits from the bottom of the pan. Increase the heat and bring to a high simmer. Reduce the heat to medium-low and simmer until meat is tender and cooked through, 40 minutes.

REMOVE from the heat and stir in the remaining 2 Tbsp. cilantro. Divide the stew among 12 serving bowls (half cup per serving). Garnish each portion with 1 tsp. of the cabbage, 1/4 tsp. of the cheese, and 1/8 tsp. of the lime zest; and serve immediately.

Calories: 190; Total Fat: 5 G; Carbohydrate: 27 G; Dietary Fiber: 7 G; Protein: 13 G

We asked Chef Chad Luethje which recipe he wanted us to share with the online community that would showcase the cuisine in the MIndful Eating cookbook and he selected this one - it's light and absolutely delicious with the flavors and textures you would assume have triple the calories that you will find in this mouth-watering dish. Enjoy!

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Officially hitting bookshelves tomorrow, The Mindful Eating Cookbook has been 10 years in the making. Here's a Miraval favorite recipe from the cookbook: Cactus Flower Omelet

Put a spin on this dish by incorporating salsa. Some of our favorites are Miraval Salsa. Roasted Green Chili Sauce, and Tomato Pico de Gallo Remember, this is your art to create! Be sure to use freshly grated cheese - it makes such a flavorful difference.

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