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.
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