Pork and Hominy Stew

I didn't have the Ancho chili powder, the smoked paprika or the Fir roasted tomato's. Instead I used regular chili powder, sweet paprika and diced tomato's. It was a really amazing hardy stew anyway.

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1-1 1/2 cups sliced carrots
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

2. 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 onion, bell pepper, carrots and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Nutritional Information

Calories:
300
Fat:
8.3g (sat 2.1g,mono 3.7g,poly 1.4g)
Protein:
28.9g
Carbohydrate:
26.9g
Fiber:
6.1g
Cholesterol:
76mg
Iron:
3.2mg
Sodium:
523mg
Calcium:
51mg
Yield: 6 servings (serving size: 1 1/3 cups)