Ancho Pork and Hominy Stew

This is really tasty!   Next time I’m thinking of browning the meat as instructed but not putting it back in the pot for the extra 20 minutes to cook as the meat was a bit chewy for my taste.  It is Pork Tenderloin which doesn’t need to be cooked long, I would add the meat back to the pot when it’s done simmering to keep it’s tenderness.  Another Cooking Light recipe with only 300 calories!

  • YIELD: 6 servings (serving size: 1 1/3 cups)
  • TOTAL: 40 MINUTES
  • COURSE: Soups/Stews
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
  • 1 (28-ounce) can hominy, drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
Preparation
  • 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. 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.

David Joachim, Cooking Light
DECEMBER 2009

Nutritional Information

  • Amount per serving
  • Calories: 300
  • Fat: 8.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 28.9g
  • Carbohydrate: 26.9g
  • Fiber: 6.1g
  • Cholesterol: 76mg
  • Iron: 3.2mg
  • Sodium: 523mg
  • Calcium: 51mg
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