Hominy and Pork Chili
Serve with Cornbread or Baked Tortilla Chips
Yield: 6
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, 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 reduced sodium chicken broth
1 - 28 ounce can golden 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.

Garnish with cilantro sprigs and lime wedges

Serving Size (about 1 1/3 cup)

Per Serving: 324 Calories; 8g Fat (22.1% calories from fat); 2g Saturated Fat; 31g Protein; 32g Carbohydrate; 7g Dietary Fiber; 74mg Cholesterol; 904mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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