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!
Ancho Pork and Hominy Stew
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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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