- 2 teaspoons canola oil
- 8 ounces boneless center-cut pork chops, trimmed and cubed
- 1 cup chopped onion (about 1 medium)
- 3/4 cup chopped green bell pepper
- 2 teaspoons bottled minced garlic
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1/4 cup no-salt-added tomato paste
- 1 (15.5-ounce) can golden hominy, rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup light sour cream
PreparationHeat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Serve with sour cream.
I doubled up on pork and hominy and threw in two cans of diced chiles and a can of corn for texture and a bit of natural sweetness to balance out the spice. Although my 17 year old brother didn't even try it (this is not a new phenomenon) the rest of the family enjoyed it.
Personally, I loved it. The spices were definitely not our typical cuisine and so it gave me something warm and different to look forward to for lunch today. It being another cloudy, cold winter's day just added to the soupy appeal. Yum.