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New Mexican Posole

Yield 4 servings.

Ingredients

  • 1 (3/4-pound) pork tenderloin
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup no-salt-added salsa
  • 1/2 cup canned low-sodium chicken broth, undiluted
  • 1 (15-ounce) can yellow hominy, rinsed and drained
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/3 cup chopped fresh cilantro
  • 4 (8-inch) flour tortillas
  • Lime wedges (optional)

Nutrition Information

  • calories 413
  • caloriesfromfat 19 %
  • fat 8.9 g
  • satfat 1.8 g
  • monofat 3 g
  • polyfat 2.8 g
  • protein 29.9 g
  • carbohydrate 53.4 g
  • fiber 0.0 g
  • cholesterol 55 mg
  • iron 0.0 mg
  • sodium 480 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloin; cut tenderloin into 1-inch pieces.

  2. Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork. Seal bag, and shake until pork is coated. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork and garlic; cook 3 minutes or until browned, stirring often. Add salsa and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in green onions and cilantro.

  3. To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas. Garnish with lime wedges, if desired.

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