PORK AND HOMINY STEW
Serves 6
Ingredients
2 TBsp ancho chili powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 TBsp olive oil, divided
1-1/2 cups chopped green bell pepper
1 TBsp minced garlic
2-1/2 cups lower-sodium chicken broth
1 28oz can hominy, drained
1 14.5oz can fire-roasted diced tomatoes, undrained
Directions
Combine first 5 ingredients in a large bowl; set 1-1/2 tsp spice mixture aside. Add pork to remaining spice mixture in bowl and toss well to coat.
Heat 2 TBsp 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 tsp oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Serve.
Recipe courtesy of Cooking Light's "Dinner's Ready!" cookbook.
NOTE: I cut the smoked paprika amount in half, substituting sweet paprika for it.
Excellent choice for a cold winter's day.
Serves 6
Ingredients
2 TBsp ancho chili powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 TBsp olive oil, divided
1-1/2 cups chopped green bell pepper
1 TBsp minced garlic
2-1/2 cups lower-sodium chicken broth
1 28oz can hominy, drained
1 14.5oz can fire-roasted diced tomatoes, undrained
Directions
Combine first 5 ingredients in a large bowl; set 1-1/2 tsp spice mixture aside. Add pork to remaining spice mixture in bowl and toss well to coat.
Heat 2 TBsp 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 tsp oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Serve.
Recipe courtesy of Cooking Light's "Dinner's Ready!" cookbook.
NOTE: I cut the smoked paprika amount in half, substituting sweet paprika for it.
Excellent choice for a cold winter's day.
