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