• 2 teaspoons vegetable oil
• 8 ounces boneless center-cut pork chops, trimmed and cubed 1/2 inch
• 1 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 1/4 cup finely chopped poblano pepper
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup tomato paste
• 1 - 15.5 ounce can golden hominy, rinsed and drained
• 1 - 14.5 ounce can fire roasted diced tomatoes, undrained
• 1 - 14 ounce can low sodium chicken broth
• 1/4 cup light sour cream
• Chopped cilantro for garnish

Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, peppers, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder, cumin, black pepper, and red pepper flakes. Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream and cilantro for garnish.

Per Serving: 255 Calories; 6g Fat (21.5% calories from fat); 1g Saturated Fat; 20g Protein; 31g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 717mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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