Spring Posole
Ingredients
- 2 teaspoons olive oil ⓘ
- 1 cup chopped onion ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 1/2 teaspoons ground coriander ⓘ
- 1/4 teaspoon salt
- 1 minced drained canned chipotle chile in adobo sauce ⓘ
- 2 1/2 cups diced plum tomato ⓘ
- 3 garlic cloves, minced ⓘ
- 2 (15.5-ounce) cans golden hominy, drained and rinsed ⓘ
- 2 (16-ounce) cans fat-free, less-sodium chicken broth ⓘ
- 1 (1-pound) pork tenderloin
- 6 cups chopped spinach ⓘ
- 1 cup cilantro sprigs ⓘ
- 1 1/2 cups thinly sliced romaine lettuce
- 3/4 cup thinly sliced radishes ⓘ
- 3/4 cup (3 ounces) shredded manchego cheese or Monterey Jack cheese ⓘ
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.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).