Cassie’s Ruminations

Chipotle Pork Posole

Another winner inspired by Everyday Food: Fresh Flavor Fast. This soup was easy and very flavorful with a`few additions – more garlic and some traditional Mexican spices. This was a little too brothy – next time I think I’ll only add one cup of water, if that.

Chipotle Pork Posole
Serves 4

1 tbsp olive oil
1 pork tenderloin, about 1 lb, halved crosswise
kosher salt and freshly ground black pepper
1 very small yellow onion, grated
4 garlic cloves, pressed
1 tbsp minced chipotle in adobo sauce (about 1 chile)
1/2 tsp ground cumin
1 tsp chili powder (I like Gebhardt Chili Powder)
1 tsp Mexican oregano (do not substitute Italian – the flavor is quite different)
2 14.5 oz cans low sodium chicken broth
2 15.5 oz cans white hominy, drained and rinsed
1 14.5 oz can fire roasted diced tomatoes
2 cups water
a few cilantro leaves
1 small avocado, diced
1 lime, cut into wedges

Heat the olive oil in a large saucepan over medium heat. Season the pork liberally with salt and pepper and add to the saucepan. Brown on all sides. Remove the pork to a plate, leaving the oil in the pot.

Add the onion and garlic to the oil and cook until the onion softens, turning golden and fragrant, about 5 minutes. Add the minced chipotle and stir to combine. Cook for about 1 minute to infuse the oil and vegetables with the chile.

Add the chicken broth, hominy, tomatoes and water and stir to combine. Return the pork to the pot, along with any juices that might have released on the plate. Turn the heat to medium high and bring the soup to a boil, then reduce heat to low and simmer for about 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.

Remove the pork to a clean plate and shred with two forks. Return the meat and juices to the pot and stir to combine well. Simmer for a final 1-2 minutes.

Ladle soup into bowls, garnish with cilantro, avocado, and lime as desired.