Ancho Pork & Hominy Stew
Adapted from Cooking Light, December 2009; makes 6 servings
300 kcal, 2.1 g sat fat, 28.9 g protein, 6.1 g fiber
ingredients
2 T ancho chile powder
2 t dried oregano
1 1/2 t smoked paprika
1 t g cumin
1/2 t salt
1 1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 T olive oil, divided
2 c chopped onion (1 lg yellow onion)
1 1/2 c chopped green bell pepper (1 lg pepper)
1 T minced garlic
2 1/2 c low sodium chicken broth
1 28-oz can hominy, drained
1 14.5-0z can fire-roasted diced tomatoes, undrained
instructions
- combine first 5 ingredients in large bowl (set aside 1.5 t spice mixture) and add in pork, tossing well to coat.
- heat 2 t oil in Dutch oven over med-hi heat. add pork and cook 5 minutes or until browned, stirring occasionally. remove pork and set aside. add remaining 1 t oil to pan and add onion, pepper, garlic. saute 5 minutes or until tender. return pork to pan. add spice mixture, broth, hominy, tomatoes; bring to a boil. partially cover, reduce heat, and simmer 25 minutes.
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