Best Chipotle Pork Posole Recipes

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CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and ground pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced chipotle chiles in adobo
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15.5 ounces each) hominy, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup fresh cilantro
Lime wedges, for serving (optional)

Steps:

  • In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.
  • Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.

Nutrition Facts : Calories 325 g, Fat 9 g, Fiber 4 g, Protein 31 g

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

Categories     Sauce     Pork     Side     Stew     Low Sodium     Simmer     Boil

Yield serves 4 as a main course

Number Of Ingredients 12

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and freshly ground pepper
1 onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced canned chipotle chiles in adobo
2 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (15 1/2 ounces each) hominy, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes in juice
2 cups water
1/2 cup loosely packed cilantro leaves, for garnish
Lime wedges, for serving (optional)

Steps:

  • In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
  • Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
  • Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
  • Make Ahead
  • This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

A very easy, and incredibly delicious Mexican-style stew. It can easily be made vegetarian by substituting saitan, tempeh, or something else for the pork, and vegetable broth.

Provided by jpwelle

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 pork tenderloin
coarse salt and pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced chipotle chile in adobo
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (15 1/2 ounce) cans hominy, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
1/2 cup cilantro

Steps:

  • In a large saauce pan, heat oil over medium heat.
  • Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
  • Transfer pork to a plater and set aside(reserve pan)
  • Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
  • Add chiles and cook until fragrant, about 1 minute.
  • Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
  • Transfer pork to a work surface and shred with two forks; return to pan.
  • Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.

Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.8, Sodium 498.8, Carbohydrate 29.1, Fiber 4.9, Sugar 6.2, Protein 5.7

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