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"I&amp;#039;ve come to realize this has the potential to be the week of soups and stews. I began with chili, moved on to this pork and hominy stew, and have some lentil soup and a sweet potato bisque waiting in the wings. Maybe it&amp;#039;s because we&amp;#039;re alone again and soup is easy to reheat. Maybe it&amp;#039;s because I want to welcome the holiday season with a bowl of something warm.   With this recipe from Cooking Light, you start by making a spice mixture, but I changed the proportions slightly: 1 tablespoon ancho chile powder, 2 teaspoons each cumin and oregano, 1/2 teaspoon paprika and salt. Toss most of the mixture with a pork tenderloin that you&amp;#039;ve cut into 1/2-inch pieces; reserve a couple teaspoons. Brown the meat in a large Dutch oven, then remove. Saute a small diced onion, a chopped green bell pepper and some minced garlic. When they&amp;#039;ve softened, add the pork, 2 cups each diced tomatoes and their juices, chicken stock and drained hominy. Also add the reserved spice mixture. Simmer for 30 minutes, until all the flavors have combined and the pork is tender. We ate ours with flour tortillas. More winter stews:  White Bean and Sausage Cassoulet Hungarian Beef Stew Baked Potato Soup \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44797/pork-hominy-stew-3755/>