Ancho Pork and Hominy Stew

13 45 437
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Ancho Pork and Hominy Stew
Health Rating


2 tbsp Ancho chili powder
1 1/2 tsp Paprika, smoked
2 tsp Oregano, dried
1 tsp Cumin
1/2 tsp Salt
3 tsp Extra virgin olive oil (divided)
681 gm Pork, tenderloin, lean (trimmed, but into 1/2-inch pieces)
1 tbsp Garlic (minced)
2 cup sliced Yellow onion
1 1/2 cup chopped Green bell pepper
2 1/2 cup Chicken broth (stock), low sodium
1 can (28oz) Hominy, canned (drained)
1 can(s) (14oz) Diced tomatoes, canned (undrained)


Combine the chili powder, paprika, oregano, cumin and salt into a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat evenly.

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 chopped 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, chicken broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer for another 25 minutes

Nutrition Facts

Per Portion

Calories 437
Calories from fat 80
Calories from saturated fat 19.9
Total Fat 8.8 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.3 g
Cholesterol 95 mg
Sodium 1365 mg
Potassium 1464 mg
Total Carbohydrate 49 g
Dietary Fiber 11.0 g
Sugars 4.7 g
Protein 46 g

Dietary servings

Per Portion

Meat 1.9
Vegetables 2.3

Energy sources