Ancho Chile Pork and Hominy Stew and a Challenge

We had our first snow of the season yesterday.  It just barely stuck to the ground, but its just a gentle reminder that 60 degree days are long gone. 🙁  But I have been listening to Christmas music on the radio! 😀  I just can’t stand that they seem to play the same songs over and over though.

I baked a bunch of potatoes over the weekend, so I made cheezy hash browns, with an egg/egg white and 2 slices of deli ham.

477 calories, 45 carbs, 35 potein, 18 fat and 4.4 fiber

I really wanted to stay in my cozy office and eat my stew, but I sucked it up and went to the gym.  The problem with me is if I skip one day, it easily goes into two, three or more days and the harder it is to get back at it.  I ended up doing the elliptical, hill climb on level 10 for 45 minutes.  So glad I went! 😀

I had about 1/2 a pound of left over pork roast from Thanksgiving and I decided to make a posole, or pork and hominy stew.  Below is my version that I took from several different recipes.  While I am totally a recipe follower, soup is one dish that I just keep throwing stuff in and adjusting as I go along.

Ancho Pork and Hominy Stew (printer friendly version here)

Makes 6 servings, 1.75 cups (210 calories, 8 fat, 17 carbs, 4.5 fiber and 16.3 protein)

Ingredients

1 tablespoon chili powder
2 teaspoons oregano
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
8 ounces pork roast
1 tablespoon olive oil
1 green pepper
1 orange pepper
4 ounce can of green chilies
1 tablespoon minced garlic
4 cups chicken broth
3 cups hominy
2 cups diced tomatoes
2 dried ancho chilies
2 dried guajillo chilies

Directions

  1. Put the dried chilies in 1 cup of hot water and let sit for 15 minutes.
  2. Pour chilies and the hot water into a stock pot. Add chili powder, oregano, paprika, cumin, salt, olive oil, green pepper, orange pepper, green chile, garlic, chili broth and diced tomatoes.
  3. Simmer for 30 minutes, or until peppers are soft. Puree with stick blender. Add pork and hominy and simmer for 10 more minutes.
  4. Garnish with radish, cilantro and Mexican cheese.

for less spice, you can remove the seeds - but you know I like spicy so I left them in 😀

This soup is so delicious – its got a smokey taste to it because of the dried peppers and just enough heat.  And I am really starting to love hominy 😀

with a corn tortilla quesadilla on the side - lunch comes in at 414 calories, 40 carbs, 25 protein, 18 fat and 7.5 fiber

I knew I was making chicken wings for dinner but remembered that I had used the last of my Buffalo Wild Wing sauce.  I had Hannah pick me up some yesterday afternoon.  I love the spicy garlic and Tony loves the Parmesan garlic.  When Hannah got there, they said if she bought one more, it would only be $2 more, so she got the Teriyaki.

You’ll have to excuse my sloppy plating – my blood sugar was 46 when I took this picture so I was a bit shaky!  Dinner:  630 calories, 1 carb, 88 protein, 31 fat and 0 fiber.

Tony said that my wings were better than Buffalo Wild Wings!  My tip is that I rinse the wings really well under cold water, and then dry them completely with paper towels before hitting the deep fryer.  They get extra crispy that way.   These took 15 minutes to cook at 350.

Stats for Wednesday

  • 1521 calories, 87 carbs, 148 protein, 68 fat and 11.9 fiber
  • 38% of calories from fat
  • 45 minute elliptical, level 10 hill climb

Kelly from Happy Texans challenged herself to doing a 5k every day for 30 days.  She’s inspired me to challenge myself for the last month of the year.  My gym offers group classes and yet I’ve never taken advantage of them.  So I am going to do 10 group classes in December to keep me focused.  The first one I am going to do is Saturday morning – its a Zumba class, which is something I’ve always wanted to try even though I am so not coordinated.  But you burn calories laughing, right?! 😀

Question of the Day:  Are you a recipe person or do you just wing it in the kitchen?

Make it a Great Day!

33 thoughts on “Ancho Chile Pork and Hominy Stew and a Challenge

  1. Tyler
    I had to force myself to go to the gym yesterday too. It was SO cold out and I just wanted to snuggle, but I'm glad I went. Even if my sweat froze to my face!
  2. Beth
    Do you find that you stay full eating like this? Just wondering how the fat does as far as satiation. All the meals look delicious. Exactly the type of spice and tastes that I enjoy. I've never found hominy on sale in the UK but could probably substitute. Delicious.
    • Beth (who commented above), if you have a Latino/Spanish section in your grocery store, you should look there to see if they have hominy. It's also with the regular vegetables in my grocery store. Biz, love the idea of your challenge and I can't wait to hear how you feel about Zumba. There's a place nearby me that recently started Zumba classes that might actually fit into my schedule and I've been thinking about it.
      • Beth
        Thanks Biz, yeah, I know when I was on 1500 calories a day, three meals of 500 left me satisfied. Good luck on your challenge, that's tenacity! Helen, I'm in England, there's no Latin/Spanish section in the grocery stores that I go to. I think in this part of the world, hominy is more frequently found in Eastern European countries (like Hungary or Romania) than in Spain.
    • Biz
      It's one of the features in wordpress - it starts snowing starting December 1 - I love it! Now if would only snow snowmen that would make me really happy! :D
  3. Oh man that soup looks good enough to eat. You be careful letting your blood sugar get so low. Yikes! Great challenge. Zumba is soooo much fun. No one will be watching you so don't worry about the moves or getting them wrong. Every one is too busy concentrating on their own moves. Do bring water and a sweat towel. I've been thinking about joining the Y again so I can take Zumba. It really is fun. Can't wait to hear about your first class.
    • Udo
      I grew up with my grandmother often mankig hominy and liverpudding as a quick dinner on the farm. Simply sautee some sweet onion in a little butter, add 1 0r 2 cans of hominy (rinsed) and a ring of pork liver pudding laying on top. Add 1/4 cup water and put a lid on it. The steam will soften the hominy and heat the liver pudding thru. When hot, squish the pudding out of it's casing and mix thru the hominy. She always served it with a green vegetable because it has a bland color but even as a kid I LOVED this stuff!
  4. ON occasion, I like to try new, exciting recipes. But mostly, I just wing it. Often, on the new recipes, because I hate shopping for specific items. The more I cook, the easier it gets to "wing it". And winging it is more frugal. ;-)
  5. GREAT JOB getting to the gym yesterday - I believe that on the days when you have to force yourself to exercise, you actually burn more calories. It's a Shelley Fact. ;)
  6. I usually start with a recipe, but end up winging it because I screwed up, lol! Your hominy stew looks delicious, love all those flavors! Everything looks delicious!
  7. I am craving me some spicy food after seeing what you have made. I always start with recipes and then of course I have to tweak them based on what I have in the pantry or personal taste! A lot of times I will combine 2-3 recipes and come up with my own version! I love to play in the kitchen!
  8. I'll follow a recipe if I'm not familiar with the ingredients or if there's a different technique, but there a lot of times where I'll "tweak" and add or minus something. It is really easy to let one day of skipping the exercise lead to 2 or 3 or 4 days. I know what you mean!
  9. I am definitely a recipe gal! I am trying to be more creative but sometimes I just don't know what pairs well with what. I know what you mean about the Christmas music..I swear in one day I heard some of the same songs 2 or 3 times. Those wings look delish!!
  10. For baking, I know it's very important to follow the recipe. So unless it's something I'm adding that I'm confident will taste good and not screw things up, I'll tinker. But on non-baking things? I always seem to find a way to change something. I salute your 1500 calorie range. I've been shooting toward 1800, and darned if I can break 2000. Today might be the day I figure it out. Getting through December with all the holiday action is challenge enough for me, especially this weekend: I'm on my way to the Las Vegas Rock & Roll 1/2 Marathon, without a lot of training. Just aiming to have a good time, participate in the event, and hopefully finish before the cutoff time.
  11. It's snowing on here, yippee! I like recipes but I always do it my way. Hope you have a great weekend Biz, we are off to our yearly jaunt to Williamsburg. Take care Girl!!
  12. The wings look and sound delicious! And I love your December challenge! My gym offers great exercise classes, too, but I have only taken one ever... I should join you in your challenge... Maybe. Let me think about it... :)
  13. I love the wing sauce...i always get the Parmesan. I do both things in the kitchen but more time than not I really tweek a recipe and call it my own.
  14. That stew looks amazing! Good luck with your challenge. I have been trying to get more work outs in and HAVE to get myself back to the gym one of these days.
  15. I'd call myself a doctorer lol, I tend to take a recipe and make it my own. Usually I can remember what it tasted like even when I wing it so I can reproduce it again. Can't say any two pots of soup for me ever taste quite the same though. Hope you love the Zumba class. I tried one a few weeks back it was fun but don't think it's for me, my hips just don't seem able to swing that way lol.
  16. mmmm breakfast potatoes are just the best. And great job on the stew. Love a good kick to my soups/stews. And way to make it to the gym :). I always feel better when I go too!! In terms of recipes vs. winging in, I like to do a little of both! When I'm in a creative mood, I cannot follow a recipe!
  17. i feel you on the christmas music. with all that's out there, you think they could get a bigger variety! love the pic of those quesadillas, YUM. i usually need a recipe to get me started, but i rarely follow it to the T anymore. have a lovely weekend biz!

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