Ancho Pork and Hominy Stew

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Ancho Pork and Hominy Stew Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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!
6 servings (serving size: 1 1/3 cups)


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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


Total: 45 Minutes

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.

Created date

November 2009

Nutritional Information

Calories 300
Fat 8.3 g
Satfat 2.1 g
Monofat 3.7 g
Polyfat 1.4 g
Protein 28.9 g
Carbohydrate 26.9 g
Fiber 6.1 g
Cholesterol 76 mg
Iron 3.2 mg
Sodium 523 mg
Calcium 51 mg