Give it a try! It only takes 20 minutes of preparation to create this Mexican stew.
Ancho Pork and Hominy Stew
Adapted from Cooking Light
Yield: 6 servings
2 1/2 Tbsp ancho chile powder
3 tsp dried oregano
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp salt, or to taste
1 1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp olive oil, divided
1 medium onion, chopped
2 green bell peppers, chopped
1 Tbsp minced garlic
3 cups fat-free, low-sodium chicken broth
1 (28 oz.) can hominy, drained
1 (14.5 oz.) can fire-roasted diced tomatoes, undrained
1. Combine first 5 ingredients in a large bowl; toss to combine. Set 2 teaspoons spice mixture aside.
2. Add pork to remaining spice mixture in bowl, tossing well to coat. Heat 2 teaspoons of oil in a dutch oven over medium-high heat. Add pork mixture to pan and cook 5 minutes or until browned, stirring occasionally.
3. 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.
4. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes.
5. Bring to a boil. Reduce heat and simmer 25 minutes, partially covered.
5. Enjoy! Serve with some warm tortillas and salsa.