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Spring Posole

Recipe Introduction


Cooking Light





List of Ingredients



• 2 teaspoons olive oil
  
• 1 cup onion -- chopped
  
• 2 teaspoons ground cumin
  
• 1 1/2 teaspoons ground coriander
  
• 1/4 teaspoon salt
  
• 1 chipotle chile canned in adobo -- drained
  
• 2 1/2 cups plum tomato -- diced
  
• 3 cloves garlic -- minced
  
• 2 (15.5 ounce) cans golden hominy -- drained and rinsed
  
• 2 (16 ounce) cans chicken broth
  
• 1 (1 pound) pork tenderloin
  
• 6 cups spinach -- chopped
  
• 1 cup cilantro
  
• 1 1/2 cups romaine lettuce -- thinly sliced
  
• 3/4 cup radishes -- thinly sliced
  
• 3/4 cup Monterey Jack cheese (3 ounces) -- shredded
  
• 1/4 cup green onions -- sliced
  






Instructions



1. Heat olive oil in a Dutch oven over medium heat. Add onion and next 4 ingredients (onion through chipotle); cook for 4 minutes, stirring frequently. Stir in tomato, garlic, hominy, and broth. Reduce heat, and simmer 20 minutes.
   
   
2. Trim fat from the pork. Cut pork into bite-size pieces. Add pork, spinach, and cilantro to pan. Cook for 7 minutes or until pork is done. Ladle 1 1/2 cups soup into each of 6 bowls; top each with 1/4 cup lettuce, 2 tablespoons radishes, 2 tablespoons cheese, and 2 teaspoons green onions.
   
   
3. Yield: 6 servings