Ancho Pork and Hominy Stew
fghjkl"Just completely awesome. Really simple and REALLY good. I couldn't locate any ancho chile powder, so I used a chipotle seasoning mix, which worked for all the spices but the oregano. Next time, I'll visit the Mexican grocery first and do things properly. Definitely can be left on to simmer longer than 25 minutes. The pork will only get more tender, and there will still be plenty of liquid." - dakotarussell
Yield: 6 Servings Ready in 45 minutes
18 people trying soon
|2 tablespoonsancho chile powder|
|2 teaspoonsdried oregano|
|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 garlic|
|2 1/2 cupsfat-free; less-sodium chicken broth|
|1 (28-ounce) can hominy; drained|
|1 (14.5-ounce) can fire-roasted diced tomatoes; undrained|
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. 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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