2 Tbsp ancho chile powder
2 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

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.

6 servings


Cooking Light


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