Ancho Pork and Hominy Stew
|2 tablespoonsancho chile powder|
|2 teaspoonsdried orega no|
|1 1/2 teaspoonssmoked paprika|
|1 teaspoonground cumin|
|1 1/2 pounds pork tenderloin; trimmed and cut|
|into; 1/2-inch pieces|
|1 tablespoonolive oil; divided|
|2 cupschopped onion|
|1 1/2 cupschopped green bell pepper|
|1 tablespoonminced ga rlic|
|2 1/2 cupsfat -free; less-sodium chicken|
|1 (28-ounce) can hominy; drained|
|1 (14.5-ounce) can fire-roasted diced|
Ancho Pork and Hominy Stew 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. H eat 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; saute 5
minutes or until tender, stirring occasionally.
Return pork to pan. Add reserved 11/2 teaspoons
spice mixture, broth, hominy, and
tomatoes; bring to a boil. Partially cover,
reduce heat, and simmer 25 minutes. Yield:
6 servings (serving size: 1 1/3 cups).
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