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.
- 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)
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.
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.
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.