Ancho Pork and Hominy Stew

• 2 tbs ancho chile powder
• 2 tsp dried oregano
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp salt
• 1.5 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1 tbsp canola oil, divided
• 2 cups chopped onion
• 1/2 head green cabbage, outer leaves and core removed, cut into 1/2-inch pieces
• 1 tbs minced garlic
• 1 quart fat-free, lower-sodium chicken broth
• 2 (14.5 oz) cans hominy, drained
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained

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.

Heat oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add onion, cabbage, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Serve with crusty bread.