- 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.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie