Low Calorie and Healthy Pozole Mexican Hominy Stew Recipe
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Ingredients
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8 oz. pork tenderloin, trimmed and cut into 1/2 inch cubes
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1 large onion, chopped
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2 tsp. fresh garlic, minced
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1-14.5 oz. can reduced sodium chicken broth; divided use
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1 cup green tomato salsa (try Arriba or Hernandez brand)
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1-14.5 oz. can diced tomatoes, not drained
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1/2 cup green bell pepper, chopped
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2 tsp. chili powder
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1-15.5 oz. can yellow hominy, rinsed and drained
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1/8 tsp. dried oregano
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Black pepper to taste
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Green onion, thin sliced (garnish)
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Cilantro, chopped (garnish)
Directions:
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Spray a medium sized pot with non-stick spray.
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Brown pork for approximately four minutes or until brown.
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Remove pork from pan and set aside.
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Spray pot again with non-stick spray. Sauté onion and garlic until translucent. When mixture begins to stick, add ¼ cup chicken broth and continue to cook.
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Add remaining chicken broth, green tomato salsa, diced tomatoes, bell pepper and chili powder. Simmer for five minutes.
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Add cooked pork, hominy, oregano, and black pepper. Simmer until all flavors blend (approx 10-15 minutes). Ladle into bowls and top with green onion and cilantro.
Nutritional Analysis:
Calories: 169
Sodium: 339 mg
Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Healthy Living