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New Mexican Posole

Heart.Foods's picture
  Pork tenderloin 3⁄4 Pound (1 Piece)
  Chili powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano 1 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  No salt added salsa 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs), undiluted
  Canned yellow hominy 15 Ounce, rinsed and drained (1 Can)
  Canned no salt added black beans 15 Ounce, drained, rinsed (1 Can)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)
  8 inch flour tortillas 4

Trim fat from tenderloin; cut tenderloin into 1-inch pieces.
Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork.
Seal bag, and shake until pork is coated.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add pork and garlic; cook 3 minutes or until browned, stirring often.
Add salsa and next 3 ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in green onions and cilantro.
To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas.
Garnish with lime wedges, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult

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