2 Tbls. ancho chile powder (get from Penzy’s)
2 t. dried oregano
1-1/2 t. smoked paprika
1 t. ground cumin
1/2 t. salt
1-1/2 lbs. pork tenderloin, trimmed and cut into 1/2-inch pieces
2 Tbls. olive oil, divided
2 c. chopped onion
1-1/2 c. chopped green bell pepper
1 Tbls. fresh minced garlic
2-1/2 c. low-sodium chicken broth
28 oz. can of hominy, drained
14.5 oz. can fire-roasted diced tomatoes (do not drain)
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. Marinate for a couple of hours or all day if you wish.
Heat 1 tablespoon of 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 tablespoon of 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.