Ancho Pork and Hominy Stew

Ancho Pork and Hominy Stew
Photo by Randy Mayor

Ingredients

  • 1 (28-ounce) can hominy, drained
  • 1 ½ cups chopped green bell pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons smoked paprika
  • 2 cups chopped onion
  • 2 teaspoons dried oregano
  • + 6 more ingredients
    • 2 tablespoons ancho chile powder
    • 1 ½ pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
    • 2 ½ cups fat-free, less-sodium chicken broth
    • ½ teaspoon salt
    • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
    • 1 tablespoon olive oil, divided

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 occas...

View full recipe at My Recipes

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