Ancho Pork Stew
Serve with baked tortilla chips or cornbread.

Servings: 6 (1 1/3 cups each)

2 tablespoons ancho chili powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon kosher 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 low sodium chicken broth
1 - 28-ounce can hominy, drained
1 - 14.5-ounce can fire-roasted diced tomatoes, undrained

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.

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.

Per Serving: 334 Calories; 8g Fat (21.6% calories from fat); 2g Saturated Fat; 33g Protein; 33g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 970mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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