Chili Pork and Hominy Stew

Ingredients:

2 tbsp. chile powder
2 tsp. dried oregano
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 lb pork tenderloin, trimmed and cut into 1/2-inch pieces
1 chopped onion
1 chopped green bell pepper
1 tablespoon minced garlic
1 cup chicken broth
1/2 (28-ounce) can hominy, drained
1 (10-ounce) can fire-roasted diced tomatoes, undrained


Directions:

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.

Heat cooking spray or 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 more spray or oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spices, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.