Ancho Pork and Hominy Stew

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

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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