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
- 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.
- 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.
- Yield: 6 servings
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