Adapted from Cooking Light. Original recipe here.
- 1 tablespoons ancho chile powder
- 1 teaspoons dried oregano
- 3/4 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 pound boneless pork chops, trimmed and cut into 1/2-inch pieces
- 1 tablespoon olive oil, divided
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon minced garlic
- 1 can fat-free, less-sodium chicken broth
- 1 (20-ounce) can hominy, drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
1. Combine first 5 ingredients in a large bowl; set 3/4 teaspoon 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 and bell pepper; sauté 3 minutes or until tender, stirring occasionally. Add garlic and continue to saute for 2 more minutes or until you smell the garlic. 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.