2 tbs ancho chile powder2 tsp dried oregano1.5 tsp smoked paprika1 tsp ground cumin0.5 tsp salt1.5 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces1 tbsp canola oil, divided2 cups chopped onion1/2 head green cabbage, outer leaves and core removed, cut into 1/2-inch pieces1 tbs minced garlic1 quart fat-free, lower-sodium chicken broth2 (14.5 oz) cans hominy, drained
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
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 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 onion, cabbage, 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.
Serve with crusty bread.
Sent in by Morgan from her blog Highland Test Kitchen