Ancho Pork and Hominy Stew

INGREDIENTS

• 2 tablespoons ancho chile powder
• 2 teaspoons dried oregano
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1 tablespoon olive oil, divided
• 2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 1 tablespoon minced garlic
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 (28-ounce) can hominy, drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained