Pork and Hominy Stew

I first saw this recipe in the December issue of Cooking Light and earmarked it to make sometime this winter for my work lunches. Oh how I wish I had made it sooner rather than later. Ya’ll this is good; I mean, really good, like lip-smacking good, if you were alone you’d lick the bowl good. This would be a perfect dish to serve at a Super Bowl party, along with some cornbread. The flavor is strong, the color rich and is just simply delicious not to mention filling.

Pork and Hominy Stew
Adapted from Cooking Light Magazine, December 2009
Makes 6 servings


1 tablespoon chipotle pepper powder
1 tablespoon chile powder
2 teaspoons dried oregano
1 1/2 teaspoons 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

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.

Pour 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.

Ladle into bowls and serve.

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