New Mexican Posole Recipe
Summary
Difficulty LevelBit DifficultHealth IndexHealthy++
Ingredients
| Pork tenderloin | 1 | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1/2 Cup (16 tbs) | |
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| Hominy | 1 Can (10oz), drained, rinsed | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Flour tortillas | 4 | |
Directions
Trim fat from tenderloin; cut tenderloin into 1-inch pieces.
Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork.
Seal bag, and shake until pork is coated.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add pork and garlic; cook 3 minutes or until browned, stirring often.
Add salsa and next 3 ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in green onions and cilantro.
To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas.
Garnish with lime wedges, if desired.
Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork.
Seal bag, and shake until pork is coated.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add pork and garlic; cook 3 minutes or until browned, stirring often.
Add salsa and next 3 ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in green onions and cilantro.
To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas.
Garnish with lime wedges, if desired.
Chef
