- 2 tablespoon chili powder
- 2 teaspoon oregano, dried
- 1 1/2 teaspoon paprika
- 1 teaspoon cumin, ground
- 1/2 teaspoon salt
- 24 ounce pork tenderloin
- 1 medium onion
- 1 medium bell pepper, green
- 1 clove garlic
- 1 tablespoon olive oil
- 2 1/2 cup chicken broth, low-sodium
- 1 cup Hominy, canned, white
- 1 can diced tomatoes, canned
- 2 medium apple
- Combine chili powder, oregano, paprika, cumin, and salt in a small mixing bowl. Set 1 1/2 teaspoons of spice mixture aside. Chop pork into bite-size pieces and coat with remaining spice mixture.
- Chop onion and bell pepper, mince garlic, and set aside separately.
- Heat 2 teaspoons oil in a large pot over medium-high heat. Add pork and cook for 5 minutes, allowing to brown while stirring occasionally. Remove and set aside.
- Add remaining 1 teaspoon of oil to pan. When hot, add onion, bell pepper, and garlic, and sauté for 5 minutes, stirring occasionally. Return pork to pot along with the reserved spice mixture, broth, and drained hominy and tomatoes. Bring to a boil, then cover, reduce heat, and simmer for 25 minutes.
- Serve with sliced apples on the side.
Calories: 419kcal | Carbohydrates: 31g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 831mg | Fiber: 9g | Sugar: 15g