Ancho Pork and Hominy Stew

By japaulson

Total: 40 minutes
Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Information
Calories:300
Fat:8.3g (sat 2.1g,mono 3.7g,poly 1.4g)
Protein:28.9g
Carbohydrate:26.9g
Fiber:6.1g
Cholesterol:76mg
Iron:3.2mg
Sodium:523mg
Calcium:51mg

Ingredients

• 2 tablespoons ancho chile powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1 tablespoon olive oil, divided
• 2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 1 tablespoon minced garlic
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 (28-ounce) can hominy, drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Details

Servings 6

Preparation

Step 1

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.