Mexican Pork and Hominy Stew with Crispy Cumin Tortilla Strips

• 2 (4 oz.) boneless center-cut pork loin chops
• 2 tsp olive oil
• 1/2 medium yellow onion, chopped
• 1 small Zucchini, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/8 tsp salt; 1/8 tsp pepper
• 1 (15.5 oz.) can hominy, drained and rinsed
• 1 cup fat-free, reduced sodium chicken broth
• 1 (4 oz.) can diced green chiles
• 1 Tbsp fresh lime juice
• 1 Tbsp chopped fresh cilantro

Cut pork into 1/2 inch pieces. heat 1 tsp oil in medium saucepan over medium-high heat. Add pork; cook 2 minutes or until browned
on all sides. Remove from pan. Heat remaining oil in pan. Add onion and zucchini; saute 4 minutes or until tender. Add garlic, cumin, oregano, salt and pepper; cook 30 seconds. Stir in hominy, broth and green chiles, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add pork, and cook 2 minutes. Remove from heat, and stir in lime juice. Makes 3 servings. 

• 2 (6-inch) tortillas
• 1/8 tsp ground cumin
• 1/8 tsp salt

Preheat oven to 375. Cut tortillas into 1-inch strips. Spread tortillas in a single layer on a large backing sheet. Coat tops of strips with cooking spray, and sprinkle with cumin and salt. Bake 8-10 minutes or until crisp tender and lightly browned. Serve with stew.