Ancho Pork and Hominy Stew

Gluten Free
Dairy Free
Health score
26%
Ancho Pork and Hominy Stew
45 min.
6
304kcal

Suggestions


Welcome to a culinary adventure that will warm your soul and tantalize your taste buds: Ancho Pork and Hominy Stew. This deliciously satisfying dish brings together the rich flavors of ancho chile powder, earthy hominy, and tender pork tenderloin, creating a delightful fusion that is both gluten-free and dairy-free. Whether you're serving this stew for lunch, dinner, or a cozy gathering, it promises comfort in every bowl.

Imagine cozying up with a hearty stew that’s not only nutritious but also bursting with flavor. The gentle smokiness of smoked paprika combines flawlessly with the aromatic spices like cumin and oregano, creating a symphony of taste that lingers with every bite. With just 45 minutes of your time, you can whip up this scrumptious meal that serves six, making it perfect for family feasts or meal prep for the week ahead.

This Ancho Pork and Hominy Stew is more than just a meal; it’s a warm embrace on a chilly day. And with each bowl packed with protein and wholesome ingredients, you can enjoy a guilt-free indulgence. Dive into the rich textures and vibrant flavors that come from a perfect blend of fresh vegetables and savory broth, making it a standout main dish that will leave everyone raving about your cooking. Get ready to impress your friends and family with this delightful stew!

Ingredients

  • tablespoons ancho chile powder 
  • 14.5 ounce canned tomatoes diced undrained canned
  • tablespoon garlic minced
  • 1.5 cups bell pepper green chopped
  • teaspoon ground cumin 
  • 28 ounce hominy drained canned
  • 1.5 pounds pork tenderloin trimmed cut into 1/2-inch pieces
  • 2.5 cups lower-sodium chicken broth fat-free
  • tablespoon olive oil divided
  • cups onion chopped
  • teaspoons oregano dried
  • 0.5 teaspoon salt 
  • 1.5 teaspoons paprika smoked

Equipment

  • bowl
  • frying pan
  • dutch oven

Directions

  1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside.
  2. Add pork to remaining spice mixture in bowl, tossing well to coat.
  3. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
  4. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally.
  5. Remove pork from pan; set aside.
  6. Add remaining 1 teaspoon oil to pan.
  7. Add onion, bell pepper, and garlic; saut 5 minutes or until tender, stirring occasionally. Return pork to pan.
  8. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Nutrition Facts

Calories304kcal
Protein38.88%
Fat19.69%
Carbs41.43%

Properties

Glycemic Index
15.33
Glycemic Load
1.36
Inflammation Score
-9
Nutrition Score
25.094348026359%

Flavonoids

Apigenin
0.01mg
Luteolin
1.77mg
Isorhamnetin
2.67mg
Kaempferol
0.37mg
Myricetin
0.04mg
Quercetin
11.67mg

Nutrients percent of daily need

Calories:304.21kcal
15.21%
Fat:6.63g
10.2%
Saturated Fat:1.41g
8.83%
Carbohydrates:31.38g
10.46%
Net Carbohydrates:24.55g
8.93%
Sugar:7.44g
8.26%
Cholesterol:73.71mg
24.57%
Sodium:1047.48mg
45.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.45g
58.91%
Vitamin B1:1.2mg
79.71%
Selenium:39.97µg
57.11%
Vitamin B6:1.13mg
56.33%
Vitamin C:35.61mg
43.16%
Vitamin B3:8.28mg
41.4%
Phosphorus:363.57mg
36.36%
Vitamin A:1466.89IU
29.34%
Fiber:6.82g
27.29%
Vitamin B2:0.46mg
26.93%
Zinc:3.86mg
25.72%
Potassium:890.59mg
25.45%
Iron:3.61mg
20.06%
Magnesium:69.07mg
17.27%
Manganese:0.34mg
17.22%
Vitamin E:2.1mg
13.98%
Vitamin B5:1.32mg
13.16%
Vitamin K:12.04µg
11.47%
Copper:0.23mg
11.43%
Vitamin B12:0.58µg
9.64%
Calcium:81.7mg
8.17%
Folate:17.83µg
4.46%
Vitamin D:0.23µg
1.51%
Source:My Recipes