Ingredients
1
tablespoon oil
1
lb. boneless pork shoulder roast, cut into 3/4-inch pieces
1
medium onion, coarsely chopped (1/2 cup)
1
garlic clove, minced
1/2
lb. small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
1
cup frozen corn
1/2
medium green bell pepper, coarsely chopped
1/2
medium red bell pepper, coarsely chopped
1
(14.5-oz.) can white hominy, drained, rinsed
1
(14-oz.) can chicken broth
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
tablespoon chili powder
1
teaspoon dried oregano leaves
1
teaspoon cumin
Preparation
Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.
Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.
