|10 min||35 min||4|
|2 tbsp||Ancho chili powder|
|1 1/2 tsp||Paprika, smoked|
|2 tsp||Oregano, dried|
|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