Chipotle Pork Posole

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.

• Ready In: 1 hr
• Serves: 6-8

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 1/2ounce) cans reduced-sodium chicken broth
• 2 (15 1/2ounce) cans hominy, rinsed and drained
• 1 (14 1/2ounce) 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.