Prep 15 mins
Cook 45 mins
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.
- 14.79 ml olive oil
- 1 pork tenderloin
- coarse salt and pepper
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 14.79 ml minced chipotle chile in adobo
- 2 (822.13 g) can reduced-sodium chicken broth
- 2 (878.83 g) can hominy, rinsed and drained
- 411.06 g can diced tomatoes with juice
- 118.29 ml cilantro
- In a large saauce pan, heat oil over medium heat.
- Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
- Transfer pork to a plater 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 ssoften aabout 4-5 minutes.
- Add chiles and cook until fragrant, about 1 minute.
- 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.
- Transfer pork to a work surface and shred with two forks; return to pan.
- Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.