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