I made this tonight and it was SO good!! You can also substitute chicken or turkey for the pork or you can remove meat and substitute vegetable broth to make it a vegetarian meal! ENJOY!

Ancho Pork Posole

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumiin
1/2 teaspoon salt
1 1/2lbs pork tenderloin, trimmed and cut int 1/2-inch pieces
1 tablespoon olice oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

1. 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.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook5 minutes or until browned, stiring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; saute' 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reerved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Yields 6 servings (serving size 1 1/3 cups).

Calories: 300
Fat: 8.3g
Protein: 28.9g
Carbs: 26.9g
Fiber: 6.1g
Cholesterol: 76mg
Iron 3.2mg
Sodium: 523mg
Calcium: 51mg

*CREDIT: Recipe from Cooking Light Magazine*