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