Ingredients:
- 8 oz. pork tenderloin, cut into 1/2-inch pieces
- 2 cloves of garlic, chopped fine
- 1 1/4 cups chopped onion (about 1 medium)
- 2 tsp dried oregano
- 1/2 tsp salt
- 4 cups lower-sodium chicken broth (1 32-oz. carton)
- 1 15.5 oz. can white hominy, undrained
- 1 bay leaf
- 1 jalapeno peper, halved and seeded
- Garnish:
- 1 cup shredded cabbage
- 4 small radishes, thinly sliced
- 1/4 cup chopped, fresh cilantro
- 1 fresh lime, cut into 4 wedges
Preparation:
1. Heat a large non-stick, high-sided pan over medium-high heat and coat with cooking spray. Cook the pork for 5-6 minutes, or until browned on all sides. Remove the pork, and set aside.
2. Add the garlic to the pan, cook 2 minutes. Then add the onion, oregano, and salt. Cook for an additional 5 minutes, or until the onion is tender.
3. Add the chicken broth, hominy, bay leaf, and jalapeno pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Return the pork to the pan, and simmer an additional 5 minutes. Discard the bay leaf and jalapeno pepper.
4. Ladle the posole evenly into 4 bowls, and garnish with cabbage, radishes, cilantro, and fresh lime.
Serves 4
Per Serving Calories 219
