Ancho Pork and Hominy Stew

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

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, less-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.

Nutritional Information

Calories:

300

Fat:

8.3g (sat 2.1g,mono 3.7g,poly 1.4g)

Protein:

28.9g

Carbohydrate:

26.9g

Fiber:

6.1g

Cholesterol:

76mg

Iron:

3.2mg

Sodium:

523mg

Calcium:

51mg