Pork & Hominy Chili

2 tsp canola oil
8 oz boneless, center-cut pork chops, trimmed and cubed
1 medium onion, chopped
3/4 green bell pepper, chopped
2 tsp garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
1/4 cup no-salt-added tomato paste
1 (15.5 oz) can yellow hominy, drained and rinsed
1 (14.5 oz) can no-salt-added diced tomatoes, not drained
1 (14 oz) can fat-free, less-sodium chicken broth
light sour cream
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Heat oil in a large saucepan over med-high heat. Add pork and cook until lightly browned. Add onion, bell pepper and garlic; saute 5 minutes or until tender. Stir in chili powder and next four ingredients. Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes and broth; bring to a boil. reduce heat and simmer 10 minutes. Serve with a dollop of sour cream on top. Makes four 1 1/2 cup servings. Goes great with a quesadilla on the side!