CHIPOTLE PORK POSOLE

Chipotle Pork Posole image

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.