Use regular chili powder in place of ancho, and decrease cumin by half. You can freeze the stew up to two months.
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).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 188 | ||
Calories from Fat: 48 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 190.7mg | 7 % | |
Potassium 725.1mg | 19 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.1g | ||
Protein 24.9g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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