For my fellow wimps, Ancho chili is a mild and sweet pepper so don't panic!  If you love heat, use a spicier Flying Olive Extra Virgin Olive Oil such as Harissa, Baklouti Green Chile or Cayenne Red Chili.  Serve with or over corn bread.  Yum! BHL

Ingredients:

2 Tbsp Ancho Chili Powder (this is a mild and sweet pepper)

2 tsp dried oregano

1 ½ smoked paprika

1 tsp dried ground cumin

½ tsp Salts of the Earth Xocolatl (Aztec Chocolate slightly spicy sea salt)* or regular sea salt

1 ½ lbs pork tenderloin or pork roast cut into ½" cubes

1 Tbsp Flying Olive Chipotle (mild, smoky, a little heat) or Flying Olive EVOO of choice

2 cups chopped onions

1½ cups green bell pepper,chopped

1 Tbsp garlic, minced

2 ½ cups chicken broth (low sodium works best)

1 (15.5 or 28 oz) can hominy, drained

1 can (14.5oz) fire roasted diced tomatoes, undrained

Directions:

Combine the first 5 ingredients in a large bowl.  Set 1 ½ tsp spice mixture aside.  Add pork to remaining spice mix in bowl and toss to coat.

In a large Dutch oven, add the Flying Olive Chipotle Extra Virgin Olive Oil or oil of choice over medium-high heat.  When hot, add the pork/spice mixture.  Cook about 5 minutes until the meat is browned.  Stir occasionally.  Remove pork from pan (a slotted spoon works great here.)

If needed, add a little more Flying Olive Extra Virgin Olive Oil.  Add the onion, bell pepper and saute for 3-4 minutes.  Add the minced garlic and cook an additional minute,

Add the pork, reserved spice mixture, broth, hominy and tomatoes.  Bring to a boil.  Cook, partially covered on simmer for about 25 minutes.  Great served with Spicy Green Chili Cornbread or over rice.

*Available in Store

Submitted by Barb L