Ancho Chile Pork Stew

2 Tbsp ancho chile powder
2 tsp dried oregano
1 1/2 tsp smoked paprika
1 tsp ground cumin
1 lb pork tenderloin, trimmed & cut into 1/2" pieces
2 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 broth
2 cups canned hominy, drained
1 cup zucchini, sliced
1 (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.