Thursday, March 03, 2011

Hearty Pork Soup

I have had a couple of cans of Hominy in my pantry for months now. I have wanted to use it, but I either forget to add it to a dish or I just plain ol' forgot I had it. I had hominy in dishes at a few restaurants and knew I liked it so I wasn't worried about that. I found this recipe at the right time... I had just made carnitas (shredded pork) and I had a bunch left over. I used the shredded pork instead of cooking the pork tenderloin. I simply used the same spices by sprinkling them on my shredded pork while heating them up in the pan. You could also just add the spices to the veggies while they are cooking if you are using left over pork for this recipe.

This soup was hearty yet not heavy since it is broth based and not cream based. I look forward to making this again because it was so easy and very tasty.

Ancho Pork and Hominy Stew
Adapted from: Cooking Light, December 2009
(found here

2 tablespoons ancho chile powder (Central Market has this in bulk, but for those of you living outside of Austin, check with Whole Foods in their bulk section. This is a spice that gives a smoky flavor without the spiciness)
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika (see above about finding it in bulk sections at your grocery store)
1 teaspoon ground cumin
1/2 teaspoon salt
1 pound pork tenderloin, trimmed and cut into bite-sized pieces
1 tablespoon olive oil, divided
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 1/2 cups fat-free, reduced-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained (such as Hunt's)

In a large bowl, combine first 5 ingredients (ancho chile powder through salt). Set 1 1/2 teaspoons of the spice mixture aside. Toss pork with remaining spice mixture in bowl, making sure each piece is coated.In a large Dutch oven, heat 2 teaspoons oil over medium-high heat. Add pork to dutch oven and cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. (This is where I started since I already had my left over shredded pork ready to go) Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Add the pork back to pan along with the reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.Serves: 6

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