Spring Posole

Cooking Light
6 servings

Ingredients

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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

Preparation

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.

Created date

April 2000

Nutritional Information

Calories 287
Caloriesfromfat 28 %
Fat 9 g
Satfat 3.7 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 25.9 g
Fiber 6.8 g
Cholesterol 60 mg
Iron 5 mg
Sodium 814 mg
Calcium 223 mg