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!
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
How to Make It
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.
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This is a very flavorful stew. Easy prep, makes a lot, low calories for a decently sized serving. Great make ahead. It is great exactly as written, but it also stands up to any number of substitutions and variations. I, for example, use less broth, Rotel tomatoes, any chili powder, red pepper. I barely measure the liquid ingredients any more, just go by sight. Agree with reviewers that the broth could be thicker and more stew-like...my solution is removing about half a cup of the soup (without pork cubes) and pureeing it in a mini food processor. Then I add it back in. Thickens it right up. I usually add more heat by using the Rotel tomatoes and by using hot smoked paprika. This morning I saw habanero chilies at the market and I might chop one up and throw it in!
Made this tonight and doubled the recipe to use the full package of pork tenderloins I had (a few ounces over 3#). Subbed 2 T chipotle chili powder and 2 T regular chili powder for the ancho chili powder since I didn’t have any ancho chili powder and reduced the cumin by 1/2 tsp. (in the doubled recipe) since it’s already in regular chili powder. Added a little cheese and a dollop of light sour cream to my husbands. We both loved it.
This was good, but DH and I thought it was too heavy on the chili powder and smoked paprika. We both thought it needed some lime or lemon juice added at the table, and I also added a dollop of plain yogurt. It does lend itself well to substitutions. I didn't have bell pepper so used zucchini instead, and that was good. If I make this again I will go easy on the smoky spices (paprika & chili powder), taste the spice mixture before adding to make sure I really like the flavor mixture, add more hominy and more veggies (maybe both zucchini and bell pepper, and whatever else happens to be handy at the time), definitely serve with a little lime juice, and maybe even use a stick blender before serving just to thicken it up a bit (or maybe not because with extra veggies it will probably be plenty thick.)
Just two of us stretched this recipe for three dinners. My husband made happy sounds and comments with every spoonful! Instead of fire roasted tomatoes which I did not have I used rotel. Made the meal more spicy but it was not offensive. I omitted the green peppers because we hate them. Otherwise I followed the recipe exactly. Yes, it was soupy on day one but that is how I like it. For day two I followed other reviewers suggestions and added a can of drained, rinsed black beans of which I fork smashed half of them. Hubby was even more happy who likes his stews thicker. On day three it was really thick. I fear the hominy is an essential ingredient but I don't think I like it. It's a texture and salt thing. I will make this recipe again but will use frozen corn instead of the hominy. And the right tomatoes. Then I will report back.
I'm always looking for ways to used leftovers so I made this with leftover pork roast. I had everything on hand except the green peppers so subbed a can of chopped green chilies.
I sauteed the onions then added the spices, cooked for a min and then all the rest. Simmered about 10 min and added the pork. Served with cilantro, leftover brown rice and guac. My husband was saying ummm after every bite.
Yumbo - very delicious! I omitted the pork and just did it veggie style. I actually cooked it on low for five hours and kept adding stock as needed. The house smelled great and we were all looking forward to supper.
Using another reviewer's suggestion, (thank you!), I mashed up two cans of pinto beans at the end to thicken it up - made it more like a stew. The combination of spices work well together. I squeezed lime juice in at the end and served. It is the best!