Recipie of the Week: Ancho Pork and Hominy Stew

I was surprised how good this recipe was. I think we've had it every week since I found it in December. It might even replace my mom's Nine Bean soup recipe as my new favorite! (Sorry Mom). And with pork being on the cheaper side in the store, you can't go wrong!  Hmmmm...wonder if this would count as a chile recipe for an upcoming chile cook off...

Ancho Pork and Hominy Stew
(from Cooking Light Dec. 2009)
Ingredients
2 tablespoons ancho chile powder (I just used regular chile powder)
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika (I just used regular paprika)
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation
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; sauté 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.