Ancho Pork and Hominy Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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! 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 |
Directions:
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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