Gluten-Free Ancho Pork and Hominy Stew


Ingredients

  • 2 tablespoons ancho chile powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon olive oil, divided
  • 2 cups chopped onion
  • 1 1/2 cups chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • (28-ounce) can hominy, drained
  • (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

  1. 1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
  2. 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, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. 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.

Popular posts from this blog

Christmas Rum Cake

Spicy Chicken Fried Rice

Lofthouse Style Sugar Cookies