Chef #587286's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In a large saauce pan, heat oil over medium heat.
- 2Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
- 3Transfer pork to a plater and set aside(reserve pan)
- 4Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
- 5Add chiles and cook until fragrant, about 1 minute.
- 6Add 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.
- 7Transfer pork to a work surface and shred with two forks; return to pan.
- 8Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.
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Nutritional Facts for Chipotle Pork Posole
Serving Size: 1 (344 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 174.6
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 498.7 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 4.9 g
- Sugars 6.2 g
- Protein 5.7 g
The following items or measurements are not included:
chipotle chiles in adobo