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Ancho Pork & Hominy Stew Recipe

   
 

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     Ancho Pork & Hominy Stew

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   40 minutes

Ingredients
2 T. anho chile powder
2 t. dried oregan
1 1/2 t. paprika
1 t. cumin
1/2 t. salt
1 and 1/2 pounds pork tenderloin, trimmed and ct ino 1/2 inch pieces
1 T. olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
 
1 T. minced garlic
2 1/2 cups fat-free, less sodium chicken broth
1 28 oz can hominy, drained
1 14.5 oz can fire-roasted diced tomatoes, drained

Instructions
1. Combine first 5 ingredients in a large bowl; set 1 and 1/2 t. spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat. 2. Heat 2 t. 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 t. oil to pan. Add onion, bell pepper and garlic; saute 5 minutes or until tender, stirring occassionally. Return pork to pan. Add reserved 1 and 1/2 t. spice mixture, broth, hominy and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Serving Suggestions
Serve with corn bread or hearty roll


Originally Submitted
1/19/2016





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