Ancho Chile Pork Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp ancho chile powder2 tsp dried oregano1 1/2 tsp smoked paprika1 tsp ground cumin1 lb pork tenderloin, trimmed & cut into 1/2" pieces2 tsp olive oil, divided 1 large onion, chopped 1 large green bell pepper, chopped 1 clove garlic. minced 2 1/2 cups low sodium chicken broth2 cups canned hominy, drained1 cup zucchini, sliced1 (14.5 oz) can no salt added fire-roasted diced tomatoes, undrained
1. In a small bowl, combine the chile powder, oregano, paprika and cumin and mix well. Set aside 1 1/2 tsp of the spice mixture for later usage. Add sliced pork to bowl and toss to coat well.
3. Heat 1 teaspoon oil in a large pan over medium-high heat. Add pork and spices to pan; cook 5 minutes or until browned, stirring occasionally. Remove from pan and set aside.
4. Add remaining oil to pan. Once warm, add onion, bell pepper, and garlic; saute 5 minutes or until tender, stirring occasionally. Return pork to pan and add reserved spice mixture, broth, hominy, zucchini and tomatoes and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSKASICK.
3. Heat 1 teaspoon oil in a large pan over medium-high heat. Add pork and spices to pan; cook 5 minutes or until browned, stirring occasionally. Remove from pan and set aside.
4. Add remaining oil to pan. Once warm, add onion, bell pepper, and garlic; saute 5 minutes or until tender, stirring occasionally. Return pork to pan and add reserved spice mixture, broth, hominy, zucchini and tomatoes and bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 7.2 g
- Cholesterol: 71.0 mg
- Sodium: 373.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 3.4 g
- Protein: 26.4 g
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