Try this Ancho Pork and Hominy Stew recipe, or contribute your own.
Suggest a better description1. 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. Heat 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; saut? 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.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 195 | ||
Calories from Fat: 46 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 295.5mg | 10 % | |
Potassium 742.9mg | 20 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.4g | ||
Protein 25.9g | 37 % | |
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: 195
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