Tuesday, December 29, 2009

Ancho Pork and Hominy Stew

We had this stew for dinner last night with some warmed corn tortillas and steamed broccoli sauteed with garlic and red pepper.

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.

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