Name: Spring Posole
Yield: 4 servings
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; 1/4 cup thinly sliced green onions

Servings: 4 persons

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
1/4 cup thinly sliced green onions

1
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.
2
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.

No nutritional information available.

No additional tips available.

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

Spring Posole

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