Ancho Pork & Hominy Stew

Ingredients

  • 2 Tbls. ancho chile powder (get from Penzy’s)
  • 2 t. dried oregano
  • 1-1/2 t. smoked paprika
  • 1 t. ground cumin
  • 1/2 t. salt
  • 1-1/2 lbs. pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 2 Tbls. olive oil, divided
  • 2 c. chopped onion
  • 1-1/2 c. chopped green bell pepper
  • 1 Tbls. fresh minced garlic
  • 2-1/2 c. low-sodium chicken broth
  • 28 oz. can of hominy, drained
  • 14.5 oz. can fire-roasted diced tomatoes (do not drain)

Instructions

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. Marinate for a couple of hours or all day if you wish.

Heat 1 tablespoon of 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 tablespoon of 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.