Traditional Mexican Soup
chipotle pork stew
Prep Time 25 min. total time 30 min. Serves 4
1 tblsp. olive oil
1 pork tenderloin ( about 1 lb.)
coarse salt and ground pepper
1 medium onion, chopped
2 garlic cloves,minced
1 tblsp. minced chipotle chiles
2 cans (14.5 oz.) low- sodium chicken broth
2 cans (15.5 oz.) hominy, rinsed and drained
1 can (14.5 oz.) diced tomatoes, in juice
1/2 cup fresh cilantro
Lime wedges, for serving (optional)
1. In a large saucepan, heat oil over medium heat. season pork with S & P.ook until browned on all sides, 6-7 min. Transfer pork to a plate and set aside(reserve pan). Place onion and garlic in pan, season with S & P. Cook over medium heat, stirring occasionally, until onion begins to soften, 4-5 min.
2. Add chiles, and cook until fragrant, about 1 min. Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until an instant- read thermometer inserted in center of pork registers 145 degrees. 3-4 min.
3. Transfer pork to a work surface and shred with 2 forks; return to pan. Top soup with cilantro, and serve with lime wedges.
This hearty, lightly spicy stew fills you up without weighing you down. yumm enjoy....G-Ma :o) hugs