This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer.

Ingredients

　　1 1/4 teaspoons olive oil

　　1/2 cup diced onion

　　1/4 cup diced celery

　　2 tablespoons chopped fresh cilantro, divided

　　2 1/2 teaspoons chopped garlic

　　1/2 pound lean, boneless pork loin, diced

　　1/2 cup drained hominy (or drained canned corn)

　　1/2 cup diced green poblano pepper

　　3 ounces canned tomatillos, diced

　　2 teaspoons cumin seeds

　　2 teaspoons dark chili powder

　　2 3/4 cups chicken stock

　　1 teaspoon ground coriander (optional)

　　Salt and freshly ground black pepper

　　Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

Nutrition Per Serving

　　11 g fat

　　2 g saturated

　　17 g carbohydrates

　　4 g fiber

　　27 g protein

　　#### Nutritional analysis provided by Self