There are an infinite number of soup and stew recipes out there, yet somehow each winter I end up eating my weight in chili and chicken noodle (not complainin', just sayin'...). That's why this Mexican-inspired simple stew recipe was such a fun find.
You can find great deals on pork now and then at the grocery store, so this is an inexpensive meal, but the spices and slow simmering process gives it a rich, deep flavor.
It calls for using pork tenderloin. No need. Find a sale on some nice looking center-cut boneless pork chops and use those instead if you want to keep the price down. Just account for a longer simmering time to ensure the pork softens and breaks down ensuring that it's falling apart nicely before eaten.
Here it is:
Ancho Pork and Hominy Stew
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, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
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.
Jalapeno corn bread makes a great accompaniment.