Ingredients
2 tablespoons chile powder
2 teaspoons dried oregano
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1 ½ pounds pork, cut into 1/2-inch pieces (I use the pork roasts from Costco that come four to a package. You could also use pork tenderloin – but then reduce the final cooking time to 25 minutes.)
Olive Oil
1 white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, finely chopped
1 ½ tablespoons butter
2 tablespoons flour
2 ½ cups chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can stewed tomatoes, “Mexican Style”, undrained
Directions:
Combine first 5 ingredients in a large bowl; set 1 ½ teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
Drizzle some olive oil in a large Dutch oven over medium-high heat. (I use a large non-stick skillet that I purchased at Costco. See photo below.) Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside.
Drizzle a little bit more olive oil in pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Remove from pan; set aside. (I added it to the bowl in which I placed the pork.)
Add butter to pan; melt. Add flour to pan and stir to cook for several minutes; making a roux. Return pork and vegetables to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Cover, reduce heat, and simmer for one hour. (If you used pork tenderloin instead of a pork roast – remember to reduce cooking time to 25 minutes.)
