New Mexican Posole
|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.