Wednesday, December 29, 2010

ancho pork and hominy stew

I really like pork.  I really like vegetables.  I really like stew in the winter.  I really like easy one pot meals.  This is my kind of meal.  I have made this recipe numerous times and it always returns good results.  It is more of a soup then a stew but, that doesn't bother me.  It is good.   Brad doesn't really love pork or vegetables but, every time I serve this he always comments on how good it is.  I cut the pieces of pork small and they are so tender and flavorful.  The hominy cooks like a bean but, adds a nice corn flavor to the stew.  I really like to follow recipes but, this one you don't have to be exact and it still delivers great results.  No ancho chile powder use regular.  Half the hominy and add corn.  You can even swap chicken for pork.  The stew can be frozen and tastes almost better out of the freezer. Perfect with cornbread.  Ahhh cornbread.  I need to find a go to cornbread recipe in 2011.

ancho pork and hominy stew
source: cooking light
  • 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  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
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, 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.

No comments:

Related Posts with Thumbnails