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Chipotle Pork Posole

This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 1 tablespoon olive oil
  • 1 pork tenderloin (about 1 pound), halved crosswise
  • Coarse salt and ground pepper
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced chipotle chiles in adobo
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 2 cans (15.5 ounces each) hominy, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes in juice
  • 1/2 cup fresh cilantro
  • Lime wedges, for serving (optional)


  1. In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.

  2. Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.

  3. Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.

Cook's Notes

This quick version of a traditional Mexican soup includes canned hominy (a type of starchy corn); look for it in your supermarket's international aisle or by the canned beans.

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