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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A very easy, and incredibly delicious Mexican-style stew. It can easily be made vegetarian by substituting saitan, tempeh, or something else for the pork, and vegetable broth. Ingredients:
1 tablespoon olive oil |
1 pork tenderloin |
coarse salt and pepper |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon minced chipotle chile in adobo |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (15 1/2 ounce) cans hominy, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/2 cup cilantro |
Directions:
1. In a large saauce pan, heat oil over medium heat.
2. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
3. Transfer pork to a plater and set aside(reserve pan)
4. Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
5. Add chiles and cook until fragrant, about 1 minute.
6. Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
7. Transfer pork to a work surface and shred with two forks; return to pan.
8. Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.
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