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.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (26%)|
|Amt Per Serving||% DV|
|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
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