Ancho Pork & Hominy Stew
Sunday, October 12, 2014
This pork stew recipe is an easy way to feed your family meat and veggies in one dish. Readers rave that it's quick, easy, and consistently delicious!
Chef Notes: Despite all the robust spices in this dish, it is not spicy at all.
ingredients
2 Tbsp ancho chile powder2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp olive oil, divided
2 cups chopped onion
1-1/2 cups chopped green bell pepper
1 Tbsp minced garlic
2-1/2 cups fat-free, lower-sodium chicken broth
28-oz can hominy, drained
14.5-oz can fire-roasted diced tomatoes, undrained
preparation
- 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.
- 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.
yields
6 servings
source
Cooking Light
nutrition
Calories: 300, Fat: 8.3g, Saturated fat: 2.1g, Monounsaturated fat: 3.7g, Polyunsaturated fat: 1.4g, Protein: 28.9g, Carbohydrate: 26.9g, Fiber: 6.1g, Cholesterol: 76mg, Iron: 3.2mg, Sodium: 523mg, Calcium: 51mg
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