Pork Tenderloin Posole with Bottom of the Bowl Nach

Name: Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers; 3 tablespoons EVOO; 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces; Kosher salt and freshly ground pepper; 4 cloves garlic, chopped; 2 stalks celery, chopped; 2 medium onions, chopped; 4 to 5 tomatillos, husked, rinsed and chopped; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 1/2 teaspoons dried Mexican oregano, lightly crushed; 6 cups chicken stock; 1 tablespoon honey; 2 cans white or yellow hominy, drained; Tortilla chips, for serving; 2 cups shredded asadero or Monterey Jack cheese; 1 ripe avocado, pitted, peeled and diced; Lime wedges, for serving; Fresh cilantro leaves, torn, for serving

Servings: persons

8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
3 tablespoons EVOO
2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
4 cloves garlic, chopped
2 stalks celery, chopped
2 medium onions, chopped
4 to 5 tomatillos, husked, rinsed and chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons dried Mexican oregano, lightly crushed
6 cups chicken stock
1 tablespoon honey
2 cans white or yellow hominy, drained
Tortilla chips, for serving
2 cups shredded asadero or Monterey Jack cheese
1 ripe avocado, pitted, peeled and diced
Lime wedges, for serving
Fresh cilantro leaves, torn, for serving

1
Heat the broiler.
2
Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over.
3
Transfer to a bowl, cover and let cool.
4
Reserve 3 of the chiles (2 if using poblano or Anaheim) for another use, such as Mexican Chorizo Strata.
5
Peel, seed and chop the remaining 6 (or 4) chiles.
6
Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot.
7
Add the pork and sprinkle with salt and pepper.
8
Cook until browned and the edges are crisp.
9
Remove the pork to a plate and add the garlic, celery and onions.
10
Cook until soft, about 5 minutes.
11
Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more.
12
Stir in the stock, honey, hominy and roasted chiles.
13
Transfer half the soup to a food processor and puree until smooth.
14
Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.
15
Preheat the oven to 350 degrees F.
16
Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp.
17
Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime.
18
Top with the posole and sprinkle with cilantro.
19
Serve immediately.
20
Cook's Note: The soup can be covered and refrigerated for a make-ahead meal.
21
Reheat over medium heat, partially covered.

1491

kcal

Calories

Fat

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers, 3 tablespoons EVOO, 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces, Kosher salt and freshly ground pepper, and more.

Yes, Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions