This was spicy and tasty. The best thing about it is that if you are going low carb, you can substitute zucchini for the hominy, or if you are okay with eating beans, then white, black or pinto beans (rinsed and drained) could be added. I had planned on making it for a friend who needed some attention, but it seemed to spicy to take to a family when I didn't know their spice preferences.
Ancho Pork and Hominy Stew
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!
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- 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
- 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
- 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.
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