Hominy and Pork Chili
Serve with Cornbread or Baked Tortilla Chips
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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