A smoky, intoxicating stew of pork, hominy, bell pepper, chile, and loads of garlic and onions. Restorative in its hearty goodness.
Cowboy’s contribution to this dinner was throwing one of his records into the background of the photo. Pretty cool, huh? He was proud.
Smoky Ancho Chile Pork and Hominy Stew
2 tablespoons mild-flavored olive oil
2 tablespoons ancho chile powder
2 teaspoons dried New Mexican Oregano
1 1/2 teaspoons cumin
1 1/2 teaspoons fine grain sea salt
1 teaspoon hot smoked paprika
1 1/2 pounds pork tenderloin, cut into a 1/2 inch dice
3 cups yellow onion, diced
1 large red bell pepper, diced
2 tablespoons garlic, minced
14 oz can fire-roasted diced tomatoes
28 oz can hominy
2 1/2 cups low-sodium chicken broth
1.) Mix all spices in a ziploc bag. Add pork, twist top, and shake to coat.
2.) Heat oil over medium-high heat in a Dutch oven. Add pork and saute 4-7 minutes; until lightly browned. Remove from pan with tongs and set aside.
3.) Add a splash more of oil to the pot, add onion, and saute for 15 minutes; until soft and beginning to turn golden.
4.) Add garlic and pepper and saute for 7 more minutes.
5.) Add hominy to pan and stir to coat. Then add tomatoes and broth, bring to a boil, and reduce to a simmer. Simmer, partially covered, for 30 minutes.