Ancho Pork and Hominy Stew

It was one of those crazy days where you experience all seasons in a a matter of minutes. From rain to snow to sunshine, it seemed like the sky couldn't make up his mind. Since it was freezing outside, I opted for something that would warm me up from the inside - a nice savory stew.

Give it a try! It only takes 20 minutes of preparation to create this Mexican stew.

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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.

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