Ancho Pork And Hominy Stew

• 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, lower-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; saute 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.
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ancho chile powder, oregano, paprika, ground cumin, salt, pork tenderloin, olive oil, onion, green bell pepper, garlic, chicken broth, hominy, tomatoes

Taken from www.myrecipes.com/recipe/ancho-pork-hominy-stew (may not work)