Ancho Pork and Hominy Stew

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!

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Total: 45 Minutes

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Joachim,

December 2009