Ancho Pork and Hominy Stew - 26.9g Carbs, 6.1g Fiber
From: Cooking Light, DECEMBER 2009
Other Time: 40 min
Servings: 6
Serving size: 1 1/3 cups
2 Tbsp ancho chile powder
2 tsp dried oregano
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1 1/2 lb pork tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 Tbsp minced garlic
2 1/2 cups fat-free, lower-sodium chicken broth
1 (28-oz can) hominy, drained
1 (14.5-oz 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.
Cooking Light, DECEMBER 2009
Nutrition per Serving:
300 Calories, 8.3g Fat, 2.1g Sat, 3.7g Mono, 1.4g Poly, 76mg Cholesterol, 28.9g Protein, 26.9g Carbs, 6.1g Fiber, 3.2mg Iron, 523mg Sodium, 1mg Calcium
No comments:
Post a Comment